And yes, I know. I have two other seasoned salt recipes on this site which BTW are easily accessed by typing the terribly catchy title “Seasoned Salt” in the search box. But I ask you, can a girl (or guy) ever have too many recipes for seasoned salt? Of course not. It’s like having too many pairs of shoes. Again, a person really can’t have more shoes than is absolutely necessary. Unless they are an Imelda Marcos want-a-be. Then that’s a different story! To my thinking, 3,000 pairs of designer shoes isn’t an extravagance, it’s a psychosis! Compared to three recipes for seasoned salt, I believe I am actually being quite reasonable and rational.
Because, what it really boils down to, is that I use seasoned salt every day. And I like to change things up so that our taste buds don’t get bored. (Plus, the latent scientist in me, really enjoys playing mixologist. And seasoned salt is just so fun to play with.)
So, I am sure you are now wondering how and when I use seasoned salt. Well, that’s easy to answer. Every morning on our eggs (easy over, scrambled, scrambles, or omelets), in many soups and stews, or anytime a little extra savory punch would ramp up the flavor of a dish.
But of course, when using seasoned salt, I have to remind myself to cut back on regular salt. But I still seem to be mentally able to make that connection. (In other regards, I’m not so sure about myself!) Anyway….
If you too enjoy making your own seasoned salt, do give this recipe a try. It’s just enough different from my other recipes as to be interesting. But be warned. This blend is really quite salty. So, go easy into that good dish.
Well, that’s it from Camano Island. It’s grey today. But not grey from smoke, but rather from cloudy skies. So, hopefully, we will get some more much needed rain. And the mountains too would profit greatly from any wet largesse that might fall their way. There are still quite a few forest fires happily burning away in our state. So, benevolent deities, if you are reading this, how about a nice steady drizzle over all the areas that need your help. Not too much water so that runoff becomes a problem. Just a nice steady light downpour. And no wind or lightning, thank you. (I have found that you must be quite specific with deities, or they will get it wrong most of the time.) (And yes, I do ask and thank deities on all kind of subjects. I like to have all my bases covered!)
Peace and love to all.
1 c. fine sea salt
3 T. finely ground black pepper
3 T. paprika
3 T. granulated garlic
3 T. granulated onion
2 tsp. celery salt
1 tsp. chili powder
¼ tsp. cayenne
Whisk or shake altogether and store in an airtight container. Use wherever seasoned salt is necessary to your very survival.
I always know when fall has officially arrived because bell peppers go on sale. And because I am who I am, I simply can’t pass by these big beauties without taking a couple four home with me. And although I like stuffed red, yellow, and orange peppers, my favorite is still stuffed green bell peppers. Blame my parents if blame must be assigned. Because they always stuffed green peppers. Of course, there were no red, orange, or yellow bell peppers to be had when I was a kid. Or at least in my childhood grocery shopping memory, there were not an array of colored bell peppers from which to choose. If you wanted a bell pepper, it was green. Period!
But from the first time I can remember stuffed peppers, I liked them. But then, I preferred green onions to ice cream when I was barely walking. (Or so I was told!) So, as the saying goes, there is no accounting for taste.
But as an adult, I still adore stuffed peppers. And often times, what I stuff them with is what I happen to have on hand. In this case, I can attribute this recipe to us bringing home all the non-perishables from our trailer before we take it in for winterization. I had exactly ¼ cup of a rice mixture left in one of our trailer storage containers. (Why I didn’t use that last ¼ cup in the trailer when last I made rice, I will never fathom. But then, there are lots of things about myself that I have yet to understand. So, why should a simple thing like a quarter cup of unused rice be any different? But I digress…….)
Anyway, the rice along with a half-pound of bulk Italian sausage that was languishing in our freezer, and a lone home-grown tomato that desperately needed to be eaten, all contributed to this thrown together recipe. But somehow, it worked. Also, you will notice from the picture that I used 2 red bell peppers. That’s what I had on hand. And they tasted fine. But, next time, I will make this recipe with green bell peppers. I simply like the bite from green bell peppers better. But it’s all a matter of taste, so don’t let me dictate which bell peppers you should use. Use whichever you prefer. Just make the darn things. They are easy to prepare, quite economical, and taste divine. And bake potatoes to go along with the peppers. Add a simple salad or steamed veggie and dinner is on the table. Very little fuss required. And fairly healthy too. And isn’t that we are all after these days.
So, for today, my work here is done. I’ve given you a recipe for a simple, healthy entrée. The ball is now in your court.
Peace and love to all.
¼ c. rice (I used a rice mixture)
½ c. chicken broth
2 green bell peppers (or red, orange, or yellow if you must)
2 tsp. extra virgin olive oil
½ lb. bulk Italian sausage
¼ yellow onion, chopped
2 garlic cloves, finely minced
½ c. diced tomato, fresh or canned
½ tsp. kosher salt
freshly ground black pepper
½ tsp. fennel seeds
¼ tsp. dried oregano
pinch crushed red pepper flakes
1 c. grated cheese (Mozzarella, Jack, cheddar, etc.), divided
Place the rice and broth in a covered saucepan. Bring to a boil. Reduce heat, leave covered, and simmer for 15 minutes or until the rice is tender but still has some bite. (Most of the broth will be absorbed at this point.) Remove from heat and let sit uncovered until needed.
Cut the bell peppers in half lengthwise. Discard the ribs and seeds. Place in a lightly greased shallow baking pan, preferably one with a lid. (If you don’t have a pan with a lid, you can cover the pan with aluminum foil after you have placed the peppers into the pan.)
Heat the olive oil in a large fry pan. And the sausage and crumble as it cooks until it’s nicely browned. Add the onion and cook until the onion is starting to soften. Add the garlic. Cook for one minute.
Add the diced tomato. Cook until no liquid remains.
Add the salt, black pepper, fennel seeds, oregano, crushed red pepper flakes, and cooked rice. Stir to blend all the ingredients.
Remove from heat and stir in half of the cheese. Taste and adjust seasonings. Stuff the half peppers with sausage mixture, dividing equally and gently packing the mixture down.
Bake covered in a preheated 375-degree oven for 60 minutes or until the peppers are tender. Remove from oven, remove lid, and add the remaining cheese on top of the peppers. Return the pan uncovered to the oven. Bake for a few minutes until the cheese is melted. Serve hot out of the oven.
OK, I know, another granola recipe. But as I have said before, we adore granola and eat it almost every morning. And I still love to experiment with different combinations of oils, sweeteners, spices, nuts, and dried fruit. But truthfully, none of my granola recipes are that different. But posting recipes keeps me off the streets and from driving Mr. C crazy. So, think of my posts as a way for me to keep thinking positive rather than dwell on all the negative things that are currently happening in our country. But enough about that!
Anyway, a couple of days ago I prepared a batch of granola using the formula you find below. And Mr. Cs comment yesterday morning, after just one bite, was “this granola is really good”. So, even though this recipe is like some of my other granola recipes, I felt compelled to post this one too. (I’m sure you can understand the logic behind my decision and can find it in your heart to forgive me.)
But, if you too are a granola lover, give this recipe a try. The flavor of cinnamon is just terrific with dried fruit. And no, you will not taste the olive oil. But the sweetness from the maple syrup comes through. Overall, when taken with fresh fruit and yogurt, this granola is a winner. But you must judge that for yourself. So, what are you waiting for? You already have your written invitation!
Peace and love to all.
½ c. extra virgin olive oil
½ c. pure maple syrup
1 tsp. kosher salt
2 tsp. ground cinnamon
2 tsp. vanilla
8 c. old-fashioned rolled oats
3 c. nuts (pecans, almonds, walnuts, hazelnuts)
1 c. unsweetened flaked coconut
1 c. dried chopped dates
1 c. dried blueberries or dried chopped cherries
1 c. dried chopped strawberries or dried cranberries
1 c. freeze dried blueberries, opt.
Preheat oven to 300-degrees.
In a large mixing bowl, whisk the olive oil, maple syrup, salt, cinnamon, and vanilla together. Then stir in the oats. Spread mixture on a rimmed baking sheet or sheets in an even layer and bake for 25 minutes. (The layer will be fairly thick.) (Don’t wash the mixing bowl.)
After 25 minutes, add the nuts and coconut. Bake for an additional 10-15 minutes or until the oats are a light golden brown.
Remove from oven and transfer the granola back to the large bowl and add the dried dates, blueberries, and strawberries, tossing to combine.
Allow to cool completely before adding the freeze-dried blueberries. Store in an airtight container.
(Sorry, there’s no picture, but I forgot to take one. My bad!)
There is just something about building your own salad dressing that totally appeals to me. First of all, the frugal gal in me loves saving money whenever possible. Of course, I also love spending money, but that’s a subject for another time!
But when it comes to salad dressing, I’m completely in favor of spending good money on extra virgin olive oil, really great balsamic vinegar, top notch Dijon mustard, shallots, fresh lemons, fresh garlic, etc. etc. Because however much I spend on the ingredients, I am invariably going to come out ahead on both flavor and money spent if I build the dressing myself. Not that there aren’t good tasting salad dressing available in our local grocery stores. But like I have said many times before, who needs some of the ingredients in bottled dressing that have as many letters in their name as supercalifragilisticexpialidocious!
But, supercalifragilisticexpialidocious, an adjective BTW, means extraordinarily good; wonderful. (Don’t believe me, look it up!) Whereas, some of the long, unpronounceable words in the ingredient list for bottled salad dressings, are not necessarily good for us. And believe it or not, I did some research on this subject. And I learned that my instincts regarding bottled dressing and other processed foods was spot on. So, what did I learn.
Bottled dressings are generally loaded with chemical and artificial additives which are considered by governmental agencies to be safe in small quantities. (Great! In small quantities, we should be OK?) That salad dressings are usually formulated using substandard cheap ingredients like low quality oil, contain more sugar or high fructose corn syrup than is necessary, way too much salt, and often include flavor enhancers. (Why would you need a flavor enhancer if really good oil and vinegar were part of the equation?) Anyway, I’m sure by now you understand why I make my own dressings. And speaking of salad dressing, this simple to prepare honey balsamic dressing is fabulous.
I have actually used it twice now on 2 different salads. Which, because I love each and every one of you, I am also going to share the salad recipes with you at the bottom of this post. Plus, recipes for my super simple way to fix Oven Roasted Beets and the best Sweet and Spicy Glazed Pecans you will ever taste!You’re welcome!
Well, that’s it for today. It is still terribly smokey here from regional wildfires. The weathercaster has promised a 90% chance of rain for tomorrow, so I am keeping my eyes and fingers crossed.
On a serious note, please remember to vote in the upcoming election. We are truly at a crossroads here in America. Our democratic way of life seems to be slowly eroding. So, please do your part and vote. It’s the least any of us can do.
And as always, peace and love to all.
2 T. honey
1 tsp. fresh lemon juice
1 T. Dijon mustard
½ tsp. fine sea salt
freshly ground black pepper
rounded ¼ tsp. granulated garlic
¼ c. good balsamic vinegar
¾ c. extra virgin olive oil
Whisk or shake together. Store in fridge. Bring to room temperature before using.
Salad Recipe #1
Balsamic Vinegar and Honey Vinaigrette dressed greens with Oven Roasted Beets, Sweet and Spicy Glazed Pecans, crumbled feta cheese, and red onion
4-5 c. chopped romaine
1-2 c. mixed greens
½ c. chopped red onion
1 c. Oven Roasted Beets, diced
¾ c. crumbled feta cheese
½ c. Sweet and Spicy Glazed Pecans, or more to taste
Balsamic Vinegar and Honey Vinaigrette, to taste
Place the romaine, greens, red onion, beets, feta cheese, and pecans in a large salad bowl. Add just enough dressing to coat the veggies. Serve immediately.
Salad Recipe #2
Broccoli Salad with Balsamic Vinegar and Honey Vinaigrette and Sweet and Spicy Glazed Pecans
4-5 c. chopped fresh broccoli
⅓ c. finely chopped red onion
3-4 T. Balsamic Vinegar and Honey Vinaigrette
½ – ¾ c. Sweet and Spicy Glazed Pecans
Place the broccoli in a mixing bowl. Add red onion and enough vinaigrette to coat the veggies. (You don’t need a lot of dressing.) Stir in the pecans and serve immediately.
SWEET AND SPICY GLAZED PECANS:
½ c. powdered sugar
¾ tsp. kosher salt
scant ½ tsp. cayenne pepper
4 tsp. water
2 c. pecans halves
In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.
Add the pecans and stir until the nuts are evenly coated.
Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.
Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)
Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.
OVEN ROASTED BEETS
beets (your choice of color)
extra-virgin olive oil
fine sea salt
Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).
Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ½ to ¾-inch thick.
Place the beet pieces on the prepared baking sheet. Drizzle with just enough olive oil to coat the pieces, then arrange in a single layer across the pan. Sprinkle the top side of each piece with a bit of salt.
Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes. When done, you should be able to easily cut into each piece with a paring knife.
Remove from oven and either eat immediately, store in your fridge for a couple of days, or freeze for later use. (Cooked beets freeze beautifully BTW.)
Great as a side veggie or as a great addition to salads.
I actually baked my Giggle Doodles too long. So, do as I say below, and not as I did above. (However, they were still mighty tasty. Just sayin’)
Well, first of all, I am writing the preamble to this cookie recipe from our trailer site at Entiat City Park. This is a beautiful park with nice wide paved sites and our big back window looking out on the mighty Columbia River. Lots of green grass, a nice picnic table, and the location is close enough to visit Wenatchee, Leavenworth, or Chelan. So, day trips from camp are easily accommodated.
Our siteStanding outside looking at the river.Standing in our kitchen and looking at the view out our back window.
We are spending 4 nights in this park with our dear friends Jim and Margo and our new friends Tim and Phyllis.
From left to right – Tim, Phyllis, Jim, Andy, and Margo next to Jim and Margo’s rig.Andy and Margo sitting in the sun.Tim, Phyllis, and JimMargo, Tim, Phyllis, and our view of the river. And yes, I still haven’t learned to use a camera properly!
So, if you are not interested in reading a mini trip report, then I suggest you stop reading and go directly to the recipe. But if you care to stick with me, you will get a brief insight into why I am posting a recipe for a cookie I hated when I was a child.
My mother was not a good cook. She fed us, but there was not a lot of imagination that went into her meal planning. But she was an adequate baker. Pies, not so much. Cakes, from a mix. But most of the cookies she baked were OK. But not her snickerdoodles. Based on my experience with cookies and life in general at about age 10, I decided never to let another snickerdoodle pass my lips for the remainder of my life. And I stuck to that decision until last month when we were camped at the Cedar Mountain Farm B&B and RV Park in Athol, Idaho.
After setting up camp we were sitting outside our trailer reading when Daryl, one of the owners, came by with a large scone for breakfast the next day, and a couple of Giggle Doodles for “whenever”. (Giggle Doodles because she explained that there was a whole lot more giggling done on the farm than snickering. Made sense to us!) Anyway, I decided to be brave and take a small nibble out of one of the offerings. Oh my! That was one of the best cookies I had ever tasted. So, of course I had to ask for the recipe. Which she promptly provided. So, if you are someone who has offered me a snickerdoodle in the past, and I sneered in response, please accept my abject apology. I truly didn’t know what I was missing! And I’m sorry for ever doubting you!
Not only were the scone and cookies delicious, the entire time we spent on the farm was wonderful. For more information and pictures of our time spent at this delightful camping spot, type September 2022 Travel Trailer Trip in the search box on this site and then go to the September 13th and 14th entries.
And if you are ever in Northwestern Idaho and need a place to park your RV or enjoy a night or 8 in a B&B, we highly recommend the Cedar Mountain Farm. Absolutely a unique and memorable place to visit.
So, I hope you enjoy making and eating these cookies as much as I do. And again, thanks to Daryl for sharing her recipe. We are all in her debt.
And as always, peace and love to all.
For the dough:
1 c. (2 sticks) unsalted butter, room temperature
1⅓ c. granulated sugar
⅓ c. brown sugar, packed
2 lg. eggs
2 tsp. vanilla extract
3½ c. unbleached all-purpose flour, fluffed
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cream of tartar
Cream the butter, granulated sugar, and brown sugar together until soft and creamy, 4-5 minutes. Add the eggs, one at a time, and beat until well blended. Then beat in the vanilla extract.
In a separate bowl whisk the flour, salt, baking soda, and cream of tartar together. Add to the butter mixture and stir only until combined.
Using a small ice cream scoop (I use my #60 – 1 tablespoon), form rounded balls of dough and plop them close together on a parchment paper lined baking sheet. (Make sure the baking sheet fits in your refrigerator.) Chill the dough balls for at least 3 hours. (Better over night!)
When ready to bake, roll each dough ball in the cinnamon sugar mixture (see recipe below) and place a couple inches apart on a parchment paper lined baking sheet.
Bake in a pre-heated 400-degree oven for 9-10 minutes or until the cookies begin to brown around the edges and feel just about set to the touch. Think – underbaked! For this cookie, under cooked is better than over cooked. Giggle Doodles should be soft and deliciously chewy on the inside, but crispy around the edges, sugary, and cinnamon spicy on the outside. (Not the easiest of tasks to accomplish if truth be known!)
Remove from oven and immediately transfer to a cooling rack. Store in an airtight container.
Please note: The unbaked cookie balls freeze beautifully. To bake frozen balls, remove from freezer, roll in the cinnamon sugar mixture, place on a parchment paper lined baking sheet 2-inches apart, and bake in a pre-heated 400-degree oven for about 10-11 minutes.
For rolling:
⅓ c. granulated sugar
5 tsp. ground cinnamon
Combine in a small bowl and set aside until required. (You will have extra sugar/cinnamon mixture. Just store it for the next time you make these cookies. Or sprinkle it lightly on buttered toast.)
OK, this is basically the same recipe I use for Chocolate Chip Shortbread Cookies except that in this recipe, I roll the dough into logs (refrigerator cookies) because I am getting lazier and lazier. In my original recipe I scooped the dough into balls with one of my small ice cream scoops. So, if you prefer that method, ignore this recipe and bring up the original. Plus, since posting that recipe, I have learned to chill any cookie dough containing butter and flour before baking. Why you might ask.
Well, according to the kingarthurbaking.com site “Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
In addition, the sugar in the dough gradually absorbs liquid. If you bake the dough immediately, before sugar has a chance to absorb much liquid, that liquid remains “free” in the dough, and promotes spread.”
So, basically, I try to always give cookie dough a bit of a chilling experience before I subject it to a hot oven. But I do it a bit different than some cooks would suggest. Many recipes call for you to chill the dough before forming it. Well, that’s all well and good. But it ain’t easy to form cold dough into any semblance of a ball. And pressing hard dough into an ice cream scoop or rolling it into a ball is not good for my hands. So, simple solution. Form the balls then chill them. Ta da!
And truthfully, if I were a good person I’d go back and add the step of chilling the dough to all of my cookie recipes. But frankly, I’m just not that good a person! I figure it took me until I was 77 to learn this simple cookie baking trick. If it takes others a while to also figure it out, I’m sorry. But like I said, I’m getting indolent in my old age.
Anyway, these are wonderful cookies. They aren’t too sweet. And they are chock full of yummy chocolate. And really, who doesn’t like a great shortbread cookie?! Plus, they are perfect to take along on a camping trip or sending through the mail at Christmas time because they almost have the shelf life of a Twinkie. Well, not quite, but darn close!
Mr. C. has another gig tonight, so I am going to spend the rest of my afternoon reading rather than making some kind of culinary wonder with which to surprise and delight him. Instead, I’m going to make myself a big old plate of Fried Zucchini for dinner. That way I don’t have to share even one piece with him! But, please don’t feel too sorry for him. He’s playing at the Fairmont Olympic Hotel in Seattle, and they are going to feed the band. So, I don’t think he will mind in the least that he is missing out on fried zucchini.
Peace and love to all.
1 lb. unsalted butter, room temperature
2 c. powdered sugar + more for dusting/sprinkling
1 tsp. salt (only ½ tsp. salt if you use salted butter)
2 tsp. vanilla extract
4½ c. unbleached all-purpose flour
2 c. mini chocolate chips
Cream the butter and powdered sugar until light and fluffy. Add the salt, vanilla, and flour. Mix only until blended. Do not overmix. Add mini chocolate chips. Roll into logs on plastic wrap. Refrigerate for several hours or overnight. (Overnight is best.)
Cut into ½-inch circles and place on an ungreased baking sheet. (They can be fairly close together.)
Bake in a pre-heated 350-degree oven for 20-25 minutes or until the bottoms are a nice golden brown. Don’t under-bake.
Remove from oven and place on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.
These cookies will stay fresh for weeks. But, of course, these little darlins never last that long!
*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting.
Even though I have reduced my A1C down to an almost “normal” number (getting off prednisone really did the trick), I am still trying to eat like I have type 2 diabetes. And why shouldn’t I? I’m a senior citizen and sugar has never been a required food group! And at least for me, sweet desserts have never been my problem. (I like them, but don’t have to have them every day like a certain member of my family who shall remain nameless!) But, and isn’t there always a but, rather than cookies or candy, bread has always been my downfall. And as everyone knows bread is high in carbs. And our bodies break down carbs into glucose, leading to an increase in blood sugar levels. So, still craving bread, but armed with a tiny bit of knowledge, I like to bake with whole wheat and rye flours now rather than all-purpose white flour. Of course, there are times when white flour is the only choice. But I’m always keeping in mind that whole grains are far better for us. So, when I found this recipe for whole wheat biscuits on the rachaelcooks.com site, I was eager to bake us up some biscuits for dinner.
I served the biscuits with Leftover Pork Tenderloin and Veggie Stew and they were so yummy. Of course, whole wheat flour takes a bit of getting used to. It produces a grainier mouth feel. But the flavor is lovely. And the more you eat baked goods made with whole wheat flour, the more you learn to appreciate the flavor it brings to the bread or whatever baked goods you are producing. Not to mention the nutritional benefits associated with whole grains.
So, next time you feel like making biscuits, give this recipe a try. They will be perfect any time a biscuit would make the perfect addition to a meal. Plus, they are easy to make. And isn’t that always a bonus.
So, thank you Rachael for this delightful and reasonably heathy recipe.
Well, that’s all for today. Mr. C. has a gig tonight in Bellevue. And before the gig we plan to dine at Angelo’s Italian Restaurant. I can hardly wait. Angelo’s was one of our favorite haunts when we lived in Bellevue. So, anytime I get to eat there is a walk down memory lane. Not to mention, a reason to eat more than I should. (Like I need a reason for that!) Anyway, it will be great too because we will be joined by Mark and Vicki, our dear friends and neighbors. So, great food and great company. What could be better?
Peace and love to all.
1½ c. whole wheat flour
¼ c. yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher salt
freshly ground black pepper
2 T. granulated sugar
¼ c. grated sharp cheddar cheese
6 T. cold unsalted butter, grated
¾ c. buttermilk
In a large bowl, whisk the whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, and sugar together. Stir in the cheese and grated butter. Add the buttermilk and stir until just combined.
Pat out the dough to about a ½-inch thickness on a floured surface. Use a biscuit cutter to cut into rounds. Re-roll the scraps and cut as many rounds as you can. Place on an ungreased baking sheet about 1-inch apart.
Bake in a pre-heated 450-degree oven for 12 minutes or until golden brown. Best enjoyed fresh and hot. (But gently microwaved and slathered in room temperature butter works mighty fine too.)
While we were on our recent trailer trip, I fixed Grilled Herb and Garlic Marinated Pork Tenderloin. (Recipe soon to be posted.) But, because I am lazy, I brought the frozen two pack along on the trip. If I had been a better person, I would have divided the package when I got home from the grocery store before placing it in our home freezer. And then I wouldn’t have had leftovers to worry about while traveling. But what’s done is done. And life goes on.
So, faced with a leftover package of cooked pork tenderloin that is better traveled than a lot of folks, I decided to make stew with it. And I am very glad I did. Because the stew turned out to be pretty darn tasty. And it helped me use up some of the yellow beans we had been given from our dear neighbors Vicki and Mark. (Vicki has the greenest thumb I know.) Anyway, the ingredient list for this recipe might look a bit forbidding, but don’t be afraid, the stew really does come together fairly quickly.
So, that’s it for today. Mr. C. has a gig tonight, so I am off the hook for dinner. Not that I mind cooking dinner you realize. But having someone else do the cooking and prep clean up once in a while, doesn’t break my heart either.
On a different note, if you are a travel buff, you might enjoy reading my latest trip report entitled September 2022 Travel Trailer Trip – Glacier National Park.
Hope you enjoy the report as well as this recipe.
And as always, peace and love to all.
½ c. boiling water
¼ c. broken dried mushrooms (I use dried porcini mushrooms)
2 T. extra virgin olive oil
1 sm. onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
¾ tsp. dried rosemary
1 tsp. dried thyme
¾ tsp. kosher salt
freshly ground black pepper
2 bay leaves
½ c. dry white wine
2-4 c. diced leftover pork tenderloin
4 c. chicken broth
1 T. tomato paste
2 c. peeled and diced sweet or regular potato (the pieces should be fairly small)
2 c. fresh green or yellow beans (or combination), cut into 1-inch pieces
2 T. unsalted butter, room temp., opt.
2 T. all-purpose flour, opt.
Stir the boiling water and dried mushroom pieces together in a small bowl. Set aside.
Heat the olive oil in a large, covered pot or Dutch oven. Add the onion, carrots, and celery. Cook until the onion starts to soften. Add the garlic and cook for one minute.
Stir in the dried rosemary, thyme, salt, pepper, and bay leaves. Add the white wine and cook until all the liquid has evaporated.
Then add the diced cooked pork, chicken broth, and tomato paste. Bring to a boil, reduce heat, and simmer covered for 1 hour or until pork is tender.
Add the sweet potato, beans, and rehydrated dried mushrooms. (Liquid and all.) Bring to a boil, reduce heat, and simmer covered for 20 minutes or until the sweet potato pieces are tender. Taste and adjust seasoning. (You will probably need a bit more salt.)
If the stew is not thick enough, mush the butter and flour together (Beurre Manié) and add to the pot. Stir well. Then simmer for an additional 10 minutes uncovered.
This stew is great with Whole Wheat and Cornmeal Buttermilk Biscuits with Sharp Cheddar Cheese and Black Pepper. Recipe to be published soon.
Theoretically Chez Carr Cuisine is a food blog. But if you have read any of the rhetoric that sometimes accompanies my recipes, you know that over the past few years I have started writing about other aspects of our lives. Often, I write about injustices that make me crazy. Hopefully that doesn’t offend any of you, but I simply can’t stop myself from making comments when I perceive an inequity that upsets my delicate sensibilities. (Or I consider just – plain – WRONG!)
Another thing I started doing a few years ago was writing a journal about our trailer adventures. For 30 years I have been documenting our overseas adventures, but not until lately did I decide our trailer trips should also be recorded for posterity.
So, what you will find below are my written thoughts and pictures of another great road trip. But first, I thought you might be interested in my food planning and preparations before our trailer wheels even begin to spin.
Not to put too fine a point on it, but I really do go a bit nutsy making certain that we eat like royalty while away from home. Why this is, I have no rational explanation. I just know that I have been this way since the first camping trip I planned for myself and others when I was 20 years old. Probably has to do with not wanting to starve in the wilderness. Or not letting my culinary standards suffer while I’m away from home. Like I said, there is just no accounting for some of my inclinations. However, I have never had anyone complain because I brought 2 kinds of cookies, prepared home-made salad dressings, or marinated meat to be BBQd while camping!
So, what does my overzealous outlook towards camping food look like? All will be revealed if you decide to read this introduction to the main event.
First of all, I live by making lists. I didn’t need to make checklists when I was younger, but those days have gone the way of reel-to-reel tapes. So, first I decide what dishes I want to make either before I leave home or on the road. Then I make a grocery list. Then either Andy or I make at least 4 grocery runs. (I’m not kidding!) Next, I prepare whatever I plan to freeze, refrigerate, or store in our trailer pantry. Then I make sure I have packed whatever I need to prepare the other dishes while we are on the road. Then, you got it – I check them off my list. Then the day we transfer everything to our trailer, I check the items off my master list as they get safely tucked away in our trailer.
This probably sounds a little anal to many of you, but that’s probably because you aren’t a senior citizen. If you are, then you know lists are almost mandatory!
Most of this trip we will be traveling with Andy’s sister Katie and her husband Rick. Which means Katie, who BTW is an excellent cook, will make dinner one night, and I will provide dinner the next. And if there happens to be a decent restaurant in the vicinity, we go out for a meal. Sharing the responsibility for furnishing a dinner for 4 every other night or every third night is the best of all possible circumstances. Katie and I each get a break, and we all know that dinner is going to be delectable.
So, what do I have planned for this trip? Which incidentally happens to be shorter than most of our usual forays into nature. So, only 2½ weeks rather than 3½-4 weeks.
The following is a list of the food items I made at home before our trip. Recipes already on this site are highlighted. BTW, this is by no means all the food I brought along, just the items I prepared ahead to give myself more time to read, relax, visit, and enjoy the out-of-doors.
Oatmeal Raisin Quick Bread
Cinnamon Granola with Dried Fruit and Nuts
Tomato Basil Soup
Beef Stew
Viennese Liptauer
Marinated Goat Cheese
Beef Jerky
Teriyaki Jerky
Marinara Sauce
Swedish Meatballs
Beef Stew
Oven Roasted Beets
Creamy Balsamic Salad Dressing
Sweet and Spicy Glazed Pecans
CranberryOrange Oatmeal Cookies with Walnuts
Chocolate Chip Shortbread Cookies
So, you see, I do a lot of prep work at home. Having pre-made sauces, soups, roasted veggies, granola, cookies, etc. makes my life so much easier while we are on the road. As much as I love to cook, our trailer kitchen is a bit confining if I am preparing a main, side, and salad all at the same time. So, as much as I can get done ahead of time, the better I like my trailer kitchen.
The cookie baker in her natural habitat. You can see one of my many lists in the bottom right-hand corner of this picture.Chocolate Chip Shortbread Cookies
Thursday, September 8, 2022 – Lake Wenatchee State Park (SP) North Campground – site 178
Well, due to foreseen events over which we had no control, (house cleaners scheduled from 8:00 am to 10:00 am) we didn’t leave our trailer storage facility until about 11:45 am. This was just fine, because we were only driving about 134 miles today and didn’t want to arrive too early. Although all campgrounds have stated arrival times, as long as we don’t arrive before the required departure time (of the previous camper), we have never been turned away or asked to come back at the official arrival time. Or not yet at least!
Anyway, we made it about as far as Coles Corner (turn off on to Lake Wenatchee Highway) before we became aware of smoke. Actually, quite a bit of smoke. To the point where you could definitely smell smoke in the air. Apparently, there was a large fire in the Pasayten Wilderness, and it was drifting down valley to share its largess with us. (Somethings really needn’t be shared. And smoke from fires is one of those things.) But regardless, we arrived to find a lovely camp site.
As we were turning onto the Lake Wenatchee Highway, we called our dear friend Linda informing her that we were close to camp.
We had previously invited her to join us in camp for cocktails and dinner. So, about an hour later she pulled into camp. Linda has been one of our dearest friends for many years. So, it is always a joy to get together with her.
After dinner it was our usual read for a while and then off to bed. A great beginning to yet another wonderful adventure.
Our first campsite of our trip. Lake Wenatchee SP.Spacious siteLake WenatcheeLinda and Patti – BFF since God was a child. Drinking martinis, of course!
Friday, September 9, 2022 – Lakeshore RV Park, Chelan, WA – site 64
Woke to smoke. Lots of smoke. Since we didn’t have a long run, we piddled around camp until about noon and then headed out.
Great drive and as we approached Wenatchee through the beautiful Tumwater Canyon, there was less and less smoke. And when we were just outside of Wenatchee proper and had turned on to 97 heading north to Chelan along the mighty Columbia, the smoke had all but disappeared. Yeah! So, a beautiful and short (about 54 miles) drive to our next destination.
We had never camped at this city park before, but I am sure we will be returning again and again in the future. Nice sites. Fairly close together, but close to the lake and downtown Chelan. Lots of green grass and well-maintained facilities.
At about 4:30 we headed up to Pateras about 20 miles north of Chelan to enjoy happy hour with our great friends Tim and Suzie who were camped at the Pateras City Park. Right on the river (Columbia) and a first come, first served facility. So, no hookups, just a lovely and casual place to spend a night or two.
After spending about 90 minutes with our dear friends, we made our way back to Chelan for a less than exciting Mexican dinner at a less than exciting restaurant. Then back to the trailer for a bit of writing (me), reading (both of us), and another early lights out. My one regret about the visit with Tim and Suzie is that I didn’t take a picture of our dear friends. I guess I wasn’t yet in “photographer and blogger” mode. That obviously changed as the trip went on, but not in time to capture our time in Pateras. Grrrrrr
I don’t know why it is, but we both sleep longer when we are in the trailer. Maybe it’s because we are more relaxed. At least for me, I know for certain that one of the reasons I sleep better in the trailer is because I am only sharing the bed with one male. Perhaps, I should explain.
When we are at home, one of our cats (Max) spends his entire night cuddled up to me. When he gets up in the middle of the night for whatever reason, he is ever so gentle about lifting his body away from mine. But a few minutes later when he comes back to bed, he plops his whole weight on whatever part of my body he chooses to grace with his presence. In other words, no gentle cuddling up to me for this guy. And then only after he has made a dramatic jump onto the bed from the headboard. So, do I sleep better without at least two nightly daring leaps onto the bed? Yes, yes I do! But do I miss him and his brother while we are away? You bet I do!
Another great day on the road.
Our campsite.Beyond the other trailers and trees there really is a lake. Lake Chelan to be exact!The very nice swimming area in the park. Including an area for toddlers to toddle.
Saturday, September 10, 2022 – Lakeshore RV Park
Woke to sunshine and not very much smoke. Andy checked the weather and smoke conditions on his phone and learned that there was a bad fire on Highway 20 near Skykomish and that 20 was closed and probably would be all weekend. It was amazing to realize that we had just traveled that route on Thursday and there hadn’t been even a breath of smoke in the air.
We also learned that the west side of the state was experiencing smoke far greater than here on Lake Chelan. In fact, our dear friend and next-door neighbor Mark informed us there was ash on outdoor surfaces around our homes. So, whereas we thought before we left that we were going to the smokey side of the state, so far it is the exact opposite. But wind is fickle. Things could change dramatically in just a matter of hours. But for now, we are enjoying the sun and lack of a heavy smoke presence.
About 3:00 our good friends Craig and Marsha pulled into camp. Last year we had planned to camp together, but we cancelled our reservation at Sun Lakes because temperatures were reported to get up to 113-degrees, and that would be just too bloody hot for any of us. So, we bailed at the last minute.
This year, it appeared that our trip also might need to be aborted because of fires, but so far, we are doing OK.
We offered to host happy hour that evening, so Craig, Marsha, and their dear friends Doug and Joanie, who currently live in Port Ludlow but are camped right next to Craig and Marsha, came over for drinks and hearty appetizers. We sat around talking and noshing for a couple of hours. We had a great time. We thoroughly enjoyed spending time with Craig and Marsha and meeting their interesting and delightful friends.
Before they left our camp site, we made plans to meet for lunch and do a bit of champagne tasting the next day at Karma Vineyards.
Sunday, September 11, 2022 – Lake Shore RV Park
Woke to hazy skies, but warm enough to sit outside and read.
After breakfast Andy went for his second bicycle ride with Craig while I stayed in camp and got caught up on this travel log.
Craig taking a break to pose for a picture.
I have reached the age that if I don’t write down the events of the day the same day, they become lost somewhere in my head, possibly never to be recovered. So, a basically lazy morning for me and a good workout for Mr. C.
We had decided on Saturday that we would visit Karma Vineyards for some champagne tasting. So, off we went at about 12:30 to sip some champagne and indulge ourselves in a few of the appetizers this beautiful winery has to offer. Karma Vineyards is on the south shore of Lake Chelan and the setting is absolutely lovely. Lush and plentiful plantings, an enchanting koi pond, and channeled water flowing freely from several man-made waterfalls. Delightful!
From left to right – Marsha, me, Doug, and Joanie. Andy behind the camera.Note the lovely koi pond right next to our table.
After visiting the winery, we decided to look for a fruit and vegetable stand. I hadn’t brought any seasonal fruit with me (plums, nectarines, peaches, etc.) because, well, we were coming to Eastern Washington. It just seemed like the right thing to do was to wait until we got to the fruit growing part of the state and buy from local orchardists. Right! Although we looked all over Chelan and even up the north shore all the way to Manson, we didn’t find one open fruit and veggie stand. Bummer. But. Safeway to the rescue! (They at least carried local peaches!)
For dinner we decided to potluck. So, we all gathered at our trailer and ate, drank, and conversed until it was dark and time for all good boys and girls to head for their pillows. We have always referred to getting in bed after a long day as “blessed horizontality”. And that was actually my last thought as I drifted off to sleep. Well, that and thinking how lucky we were to have friends who shared our passion for camping. Again, another great day of friendship and fun.
Monday, September 12, 2022 – Lake Shore RV Park
Ah, waking up to the pitter pat of precipitation on the roof of our trailer. Not completely unexpected, so we were prepared for the eventuality. And a tiny spattering here and there was all we got until late afternoon. Late afternoon we actually got rain. Not just a sprinkle, drizzle, spatter, squirt, but the real thing!
And not too much smoke in the morning. However, we did learn that the fire near Skykomish was totally uncontrolled and highway 2 would be closed until further notice.
We also were pleased to hear that the air quality was better at home, so that relieved some of our concerns for our friends and family on the west side of the state.
After breakfast, Andy set off on a lakeshore walk with Marsha while I stayed in camp to write. At this stage in my life, I absolutely love to set my thoughts in print. So, spending a bit of time each day playing with words is heavenly.
At about 12:30 pm we descended on the Siren Song Winery for some wine tasting and to feast on a wonderful charcuterie platter and a delicious smoked salmon spread with crostini. Good wine, good food, and great company.
After a couple of fun hours sipping and tasting, we moved to Tsillan (the spelling of the word Chelan by the indigenous people of this region) Cellars for another round of wine tasting.
Both of the wineries we visited today were absolutely amazing. Great views of the lake and surrounding hills, beautiful architecture, and lovely and inventive outdoor areas to sit and relax and take in the scene. Very nice way to spend an afternoon.
For dinner, the six of us (Craig, Marsha, Doug, Joannie, Andy, and I) returned to the Tsillan Cellars to dine in their formal dining room. Great food, great ambiance, and again – great company.
After dinner we returned to camp to watch the tail end of the Seahawks versus the Denver Broncos game in Craig and Marsha’s trailer. The Seahawks won.
Then it was back to our trailer to help the hero of my book catch the bad guy and Andy to finish reading The Killing Room by Peter May. Another fine day in paradise.
Dinner at Tsillan CellarsGreat food!
Tuesday, September 13, 2022 – Cedar Mountain Farm B&B (and RV park), Athol, Idaho – site 3
After saying goodbye to our friends with promises to camp together again next year we headed out of Chelan at about 11:00 am. This was a driving day, so we knew we would be traveling some bi-ways almost new, and some that would be completely new to us. We dearly love driving new roads. There is just such a sense of adventure when you don’t know or can’t remember what’s ahead. And of course, with Andy on board, we can’t get lost. I don’t care if we are in Argentina, Turkey, New Zealand, or the Amalfi Coast of Italy – Mr. C. always knows exactly where we are. And a few times over the years, we have been in some very strange places where we should have felt at least a smidgeon of trepidation. But we have yet to sleep in a rental car or fail to find our lodging destination. (One of the many reasons I keep him around.)
Heading east out of Chelan we traveled towards Chelan Falls and across the Beebe Bridge before turning onto the MacNeil Canyon Road. This road led us up a very long ascent (about 8 miles of 12-degree grade) to a large, flat plateau. (We were very glad we hadn’t come down this road, because going down would have been very hard on both the truck and the trailer brakes. Not to mention our nerves!)
After MacNeil Canyon our route took us onto State Route (SR) 172 and through Mansfield. And then to a junction with Highway 2 west of Coulee City. We stayed on Highway 2 all the way to Spokane with only two stops. One for gas and one for a great burger at Doxie’s Diner in Wilber, Washington.
When we arrived in Spokane, we found that our route north out of Spokane required us to follow detour signs. Detours are never any fun. And towing a trailer through a city is bad enough. But always having to be on the lookout for detour signs while not having the slightest idea where you are is quite maddening. But like I said above, Mr. C. was born with a built-in compass, so it is impossible to get lost with him either as the driver or navigator.
Eventually we made it through the detour and got back on track heading northeast on SR 290 in Washington/SR 53 in Idaho towards our final destination – Cedar Mountain Farm in Athol, Idaho.
One thing I must say. Eastern Washington has some lovely areas. But they were not in evidence during most of our travels this day. Only when we got close to Spokane did we see any trees or vegetation worth looking at. And I know, wheat fields can be beautiful. (Waving fields of grain, etc.) But by September all that’s left is dry stubble. So, give me trees and mountains any time.
Upon arrival at Cedar Mountain Farm, we were met by Vicky who welcomed us and assigned us to site 3. Quiet, wooded, with a vista out onto pastureland.
After setting up camp, we were sitting outside reading when Daryl came to welcome us with cookies for the evening and a large scone for our morning repast. And I have to say, I have hated snicker doodles since I was a child. And because I hated them so much, I have never let a single snicker doodle pass my lips as an adult. Until now. And boy oh boy, do I need to apologize to anyone who has ever offered me one of these darlings and had me only sneer at their offering. Because these cookies were fantastic. Now all I have to do is get up the courage to ask for the recipe. But please note: these cookies were not labeled “snicker doodles”. Daryl labeled them “Giggle Doodles” because she said they do a lot more giggling on the farm than they do snickering. So, if I get the recipe or am forced to develop a recipe of my own, my cookies too will be called “giggle doodles”.
After a late dinner of leftovers and a short read, the siren song of our pillows called us to an early bedtime. It had been very fortuitous of us to hide the Koolatron* under the trailer along with our camp chairs, because during the night we had a brief but busy lightning storm (complete with thunderous thunder and a light sprinkling of rain). But safely tucked in our bed we rode out the storm.
Once again, a fine day of comfortable companionship, sightseeing, and setting up camp in a new location. I love our trailer and I truly love visiting different areas of our country. I am well and truly blessed. And if you ever find yourself in this part of the state, we highly recommend this amazing B&B and RV Park. The owners are delightful, the treats (where else are you ever going to get free scones and cookies delivered to your doorstep) delicious, and the setting bucolic. I give this place 10 stars!
*Koolatron – a portable cooler that plugs into an adapter in our truck, so food stays cold while we’re driving. After we arrive at our destination, we plug the Koolatron in the AC outlet on the outside of the trailer. I keep fresh fruit and veggies in ours. If rain threatens, we slip the electric cooler under the trailer. Or if it’s going to freeze, we place it back into the truck until morning. We can’t plug it in unless the truck motor is running. But if it’s threatening to get cool enough to freeze outside, who needs a cooler anyway! Basically, a very handy and efficient means of keeping veggies and fruit (or whatever) cool.
our campsitePicture of our Koolatron and Mr. C. in shorts and tee-shirt. Beautiful weather for reading. The field across from the copse of old trees where our trailer is parked.Our Giggle Doodle CookiesOur scone. You can tell how big it is because that is a dinner sized paper plate. And yes, the scone was super delicious. And it was plenty for 2 days!
Wednesday, September 14, 2022 – Cedar Mountain Farm B&B
Started the day with a sprinkle of rain. After breakfast which included half of the cinnamon and sugar cream scone that we had been presented with upon arrival, we read for a while outside before deciding how to spend the rest of the day.
Now I don’t know about other folks, but Mr. C. and I could spend our entire day with our noses in books. We fall in the “avid readers” category. So, sitting outside with our glasses firmly affixed to our heads and our minds fully engaged with characters only a truly great author could invent, an entire day could pass without us coming up for air (so to speak). But we hadn’t spent a great deal of time in this area, so we decided to go out for a bit of exploring.
First, we went to the fine town of Spirit Lake. Drove as far up the western shore of the lake as possible, and then back into town for gas and a bit of provisioning. Then we decided to check out Farragut State Park (SP). Farragut is the largest SP in Idaho. Built on the shores of Lake Pend Oreille, the park offers swimming, boating, and very nice camping facilities. After driving the area for a while, we decided to head back to camp for lunch.
After lunch we read for a while (big surprise), and then took a walk around the farm. As you can see from the pictures below, we had a great time playing with the animals. Then back to camp to read some more, cook dinner, and plan our route for the next day.
Then off to bed with dreams of Glacier National Park and spending time with Rick and Katie as we drifted off to sleep.
I don’t often take the time to write about a place we have stayed. But like I said above, the Cedar Mountain Farm is not only unique because of its location, but also because of the people who own and run the farm. Daryl and Vicky make this such a joyful and welcoming experience. And not just because of the cookies and scones. (Of course, that doesn’t hurt.) But mainly because they are genuinely great people, and this farm is so delightful. Where else can you camp and go for a walk and find goats, turkeys, cattle, a very mean horse (or so we were told), and enough farm cats to stave off loneliness for the cats you left at home. There were even 2 orange cats who were friendly and not only wanted to be petted but appeared to love every minute spent with total strangers. (Remind me to have a stern talk with Max and Miles about their people skills when we get home.)
Anyway, our site was quiet, peaceful, and secluded. Who could ask for anything more?
One of the cuties we found along the way.Another cute little guy or gal. (I didn’t take the time to find out if it was a Mr. or a Ms.) Feeding frensy comes to mind!Hi little one. I love you too, but I am still not going to feed you anything that has not been blessed by the owners of this farm!Bunnies anyone?Thanksgiving is just around the corner guys. Better lay low!Now that’s a really cute baby!OK, this one is pretty darn cute too! No one should let me near a camera. I am the worst photographer ever. But that doesn’t stop me from shooting everything in sight! Or drawing a crowd. Perhaps the critters thought I was there to feed them? Ya, think!Here I am trying to explain why I was not going to feed them. Somehow, they were not interested in excuses! While we were walking around the farm, a family arrived to stay at the B&B. Notice the little goat on the young boy’s back. The higher these little cuties can get, the better. Also notice another goat on a metal shelter. (Middle right-hand area.)
Thursday, September 15, 2022 – Moose Creek RV Resort and B&B, West Glacier, Montana – site 30B
Woke up early this morning because we had gone to bed early the night before. Somehow it often works out that way. Anyway, by 6:30 am we were both up and getting ready for a new day and a new adventure.
After a nice breakfast including the second half of our scone, we set about storing our belongings that if left out would wreak havoc with the inside of the trailer. So, all objects that needed to be contained were in their storage spaces and all of the outside paraphernalia was safely tucked away not to be seen again until we reached our next destination. So, at 9:10 am we said goodbye to the Cedar Mountain Farm and made our way north to Sandpoint, Idaho.
In Sandpoint we turned onto US Highway 2 and stayed on it all the way to West Glacier.
Now we knew that if we wanted to go the fastest way, we could go the I-5 route. But that is just not our style. We like scenic routes and US Hwy 2 is definitely a very scenic road. We had just been on this same route in 2016, but neither of us had any recollection of doing so. In fact, we had eaten at the same restaurant (The Antlers in Libby, Montana) on our 2016 trip, and again with no remembrance of the occasion. Perhaps as we continue to get older, we won’t even remember the entire state of Montana. And it will be just a wonderful treat to visit this part of the world for the “first time”.
But we made it to camp to join Katie and Rick for the rest of our vacation. Katie is Andy’s sister and Rick is her husband. We have been traveling together for several years now and it’s always an enjoyable experience.
Katie cooked dinner tonight and after eating and drinking our fill, it was back to our trailer for some reading, writing, and another early to bed. As I said earlier, we tend to sleep longer on vacation than we ever do at home. It’s like we are catching up after months of sleep deprivation. Which is hardly the case. We are both retired and can sleep as long as we want. But somehow sleep in our trailer just comes easier. At least it does for me. And I think it must for Andy too. As I write, he is already gently snoring.
Well, that’s it for today. My pillow is beckoning, and I have learned over the years never to ignore the silent call it makes from the bedroom. Because it always knows what’s best for me. And I know it has my best interests at heart.
This is a dual site. Actually, the first we have ever been blessed to find. So, one big site with each trailer entrance facing the middle section. Makes life very easy to communicate or just sit and read together. Pretty cool, right?
Friday September 16, 2022 – Moose Creek RV Resort
Woke to low clouds, but no apparent smoke. After a late sleep and a lazy breakfast, we decided that what we really needed was a bit of down time. (And yes, we are no longer the get up early, hit the trails, got to see everything there is to see travelers we used to be. We are more of the “we’ll get going when we get going” kind of folks these days.) Plus, we had been to Glacier 30 years ago when we were young enough to hike many of the fabulous trails that run through the park. And even in 2016 when we were last here, I could still maneuver well enough to do a bit of hiking. Not anymore. Oh, I can still get up a trail, I just can’t come back down. My knees are well and truly shot.
So, it was decided by mutual agreement (all 4 of us) that today was a good day for a drive. So, off we went at about 12:30 pm to join the throng of sightseers just as excited as we were to see or be back in this beautiful National Park. Our destination today was the top of the world, better known as the Going-to-the- Sun Road over Logan Pass. This 50-mile narrow, scenic, scarry piece of engineering excellence is the only American roadway designated as both a National Historic Landmark and a National Civil Engineering Landmark.
And if truth be told, this is not a road to be taken by someone who is afraid of heights or hasn’t been driving for at least 20 years. Because this is a very narrow and winding road, and you must be able to display patience and consideration towards your fellow drivers if you have even the remotest hope of surviving the adventure. This is simply not a road to get from A to B. This is a pull over “anytime the spirit moves you” kind of road. Even if there is no official “pull over” anywhere in sight! But this is truly a road not to be missed. The vistas are glorious even on a cloudy day like today.
From near the top of Logan PassOur stop to take pictures, Mr. C. studying the park map.Another shot of Mr. C. taking in the scene. And wow, what a scene!What a picture with the sun doing something strange in the sky. Even though we couldn’t see the mountains as well as we would have liked, the clouds were fantastic. From another pull out on the way to the top.One of just a few remaining glaciers.Near the top of the pass.Rick and Katie taking the air (and scenery)Brings you to a knee does a view like that!Interesting rock beside the truck.Quite the view, eh?Me finding even ground on which to walk. Not always easy.Holding hands and enjoying the view. Nothing finer than being with people you love. Great rock formations.
After getting back to camp, Rick and Katie decided to do some provisioning while Andy and I sat in our comfy camp chairs and read our books. At about 5:00 pm I decided it was time for me to do some prep work for our evening meal for 4. I had marinated a couple of pork tenderloin that Andy was going to grill, but I needed to make a salad and get things started for cheesy grits.
After dinner and dishes, it was read a bit until Andy decided he had had enough fun for one day. So, being the good sport that I am, I joined him for another long sleep in our comfy trailer bed. And again, a lovely day on the road.
Saturday, September 17, 2022 – Moose Creek RV Resort
Well, what a joy to wake up to clear skies, except for a scattering of small almost round puffy clouds. But virtually no smoke. Lovely.
So, after a leisurely breakfast including a cinnamon roll from the tiny food area at the RV park office, we decided to go into the tiny burg of Hungry Horse (yes that’s the name of the town) to gas up, hit the liquor store (to spend money, not rob the place), and buy a quart of milk for Rick and Katie, we decided to go visit the Hungry Horse Dam.
According to Wikipedia “Hungry Horse Dam is an arch dam* on the South Fork Flathead River. It is located in Flathead National Forest about fifteen miles south of the west entrance to Glacier National Park, nine miles southeast of Columbia Falls, and twenty miles northeast of Kalispell. At 564 feet in height, the dam was the third largest and second highest concrete dam in the world at the time of its completion in 1953, with a water volume of 3,100,000 cubic yards. The dams’ spillway is the highest morning glory structure** in the world.
The spillway is controlled by a 64-by-12-foot ring gate. The surface elevation of the reservoir is 3,560 feet above sea level. Seven thousand acres were cleared to make way for the reservoir.
Construction officially began with a weekend of ceremonies in June 1948. In September 1949, workers poured the first concrete. The project eventually used 3 million cubic yards of concrete. Engineers adopted air-entrained concrete to reduce the effect of freeze-thaw cycles and to make the material more stable and workable. They also incorporated fly ash into the concrete mix. Hungry Horse was the first dam built with these innovations. The construction claimed the lives of 23 men.
Construction was completed on July 18, 1953. At a ceremony on October 1, 1952, President Harry S. threw a switch to start power generation. The road across the dam opened to the public on November 2, 1953.
The project contributes to hydroelectric power generation not only at Hungry Horse Dam, but by storing and releasing water for use by downriver hydroelectric dams on the Flathead, Clark Fork, Pend Oreille, and Columbia rivers. About a billion kilowatt–hours are generated annually at Hungry Horse Dam, while in an average year the release water will generate about 4.6 billion kilowatt–hours of power as it passes through the series of downstream powerplants.”
*Arch Dam – An arch dam is designed so that the force of the water against it, known as hydrostatic pressure, presses against the arch, causing the arch to straighten slightly thus strengthening the structure as it pushes into its foundation or abutments.
**Morning Glory Spillways – Morning Glory spillways are also called morning glory, (after the flower) or glory hole spillways. This type of spillway utilizes a crest circular in plan, the uncontrolled flow over which is carried by a vertical or sloping tunnel on to a horizontal tunnel nearly at the stream bed level and eventually to the downstream side. In areas where the surface of the reservoir may freeze, this type of spillway is normally fitted with ice-breaking arrangements to prevent the spillway from becoming ice-bound.
After visiting the dam, we came back to camp to read for a while and then have a bit of lunch. Being not quite sedentary, we decided to hop on US 2 and head towards the eastern gate of Glacier National Park. We made it as far as the Marias pass and turned around. Marias Pass at an elevation of 5,213-feet lies on the southern border of Glacier National Park. It is traversed by US Highway 2 and by the Burlington Northern railway.
Marias Pass is the lowest crossing of the Continental Divide between Canada and central New Mexico. It is also the northernmost pass in the United States open to automobile traffic year-round. (Not much to see at this pass, thus no pictures.)
But a beautiful ride for anyone interested in majestic views of mountains, streams, lakes, dense forests, and frequent train sightings. If you don’t like that sort of thing, well, there is just no hope for some people!
Dinner was provided by Rick and Katie. And as always, delicious and hearty. Grilled marinated boneless leg of lamb, butter and parsley slathered baby potatoes, and grilled romaine hearts. Lemon shortbread for dessert. Gourmet camping fare at its finest.
Then off to our trailer to finish the books we were reading and another glorious night of uninterrupted (by cats) sleep.
This picture was taken just before we drove over the dam. Interesting sensation looking at so much water being held back by something we can drive over. In this picture you can get a look and feel for all the concrete that went into this arch dam. Standing on the dam looking at a huge part of the dam’s mechanism. I do believe I was enjoying myself. I mean really, what’s not to like?!The arch dam from the reservoir side.
Sunday, September 18, 2022 – Moose Creek RV Resort
Woke to haze but not of the smoky variety. Decided to take a ride up to Bowman Lake. This part of the park, and the areas just outside the park, offer limited services. So, basically the remote west side of the park appeals to the more adventuresome and self-sufficient visitors.
Bowman Lake is tucked into the northwestern part of Glacier NP, about 30 miles from the west entrance. The lake is in one of the most remote sections of the park and the road that leads to the lake after leaving Polebridge (more about Polebridge later) is not for the faint of heart. Even though I have been on many a gravel, narrow, windy, uphill, downhill, pot-holed, dusty one lane road, never have I been on one with so many cars coming and going. And even though the last unpaved portion is only 6 miles long and the speed limit is 20 mph, you would have to be a reckless fool to travel at that speed! And yes, we met a few who fit that category perfectly especially on our way up to the lake. And this has to have been the longest 6 miles I have ever encountered. Had I been asked to state the number of miles under oath, I would have sworn that it was at least 15 miles. Maybe even 20! Because that’s what if felt like to me. But back to the lake. Because, even with the nasty road and larger numbers of visitors than I expected, the lake is worth making the effort.
Bowman Lake is absolutely beautiful and set in a perfect, bucolic and mountainous setting. The lake is 8 miles long and under a mile wide and stretches far back into the Livingston Mountain range. The mountains appear to rise directly from the Lake’s shores. The Lake is quite deep with a maximum depth of 253 feet. At an area of over 1,700 acres, Bowman Lake is Glacier’s 3rd largest lake behind Lake McDonald and St. Mary Lake.
After a nice picnic lunch, we walked down to the lake shore. The water was so calm it looked like a sheet of glass. There was one kayaker out on the lake and a few people walking along the shore, but at the most we only saw about 15 people down by the lake itself. Then it was back in the truck for our way back to camp.
Lake BowmanI’m smiling because I survived the drive up to this lake. Beats crying thinking about going down the same way. A last look at Bowman Lake before we head down the long and winding road. (From hell!)
In order to get to Bowman Lake, you have to pass through Polebridge which is 27-miles from West Glacier along a primarily dirt road. Polebridge is not a town or even a village. The tiny community of Polebridge consists of a handful of houses, cabins, a hostel, small ranches along the North Fork Road, the Northern Lights Saloon (also a café), and the Polebridge Mercantile & Bakery.
The mercantile offers fresh baked goods, locally produced products such as huckleberry jam, jelly, and toppings, and sandwiches. Rick and Katie also traveled up as far as Polebridge and told us the hamburgers at the saloon were mighty tasty. They had already visited Bowman Lake on a previous visit to the park. After hearing me say I would never take that drive again, they decided perhaps they had enjoyed enough adventure for one day. And also headed for the barn. So, to speak.
After getting gas and yet another visit to the local grocery store, it was back to camp to read and start prepping for dinner.
While I was prepping for dinner I happened to glance outside just as the late afternoon sun hit this Mountain Ash tree. FYI: Cedar waxwings and robins are most likely to gorge on Mountain Ash fruit. These birds may be tipsy, inadvertent victims of alcohol consumption!
After dinner it was a short read for me, a longer read for Andy, and a long sleep for both of us. Ah, vacation, ain’t it grand!
Monday, September 19, 2022 – Moose Creek RV Park
Yesterday I had been together enough to purchase a huckleberry bear claw when we had visited the Polebridge Mercantile & Bakery. Actually, I was so glad to still be alive after our Bowman Lake ordeal, that I bought the bear claw in a celebratory mood. So, breakfast was especially good this morning. Of course, we don’t usually eat breakfast very early, much more of a brunch if truth be told. So, we are usually pretty hungry by the time I set our bacon and eggs on the table.
While breaking our fast, we decided to go into the beautiful town of Whitefish, Montana to see if we could find the bicycle/ski shop owned by our dear friends Jim and Margo’s nephew Willie and his wife Stella. Jim’s been telling us how great this shop is for years now. So, we decided to see for ourselves what all the fuss is about. But first a little bit about the town itself.
Whitefish is a resort town surrounded by mountain peaks, lakes, and glacier-carved steep valleys. Though it is primarily known as a skiing destination, it is a recreational hub for water activities, golfing, hiking, mountain biking, and snowboarding. Downtown Whitefish is home to art and music festivals, concerts, and nighttime events. The streets are lined with art galleries, shops, and eateries. Frankly, it struck both of us with the same thought. The town looked just like we would imagine a perfect new age hippy haven would resemble. (Hipsters.) With a few older hippies thrown in for good measure. It was actually a very lovely and welcoming place to visit. Now, back to the bicycle shop.
We were lucky enough to find both Willie and Stella in their shop. And boy oh boy, Jim was not exaggerating when he told us this shop was primo. Right downtown in the heart of all the activity, this shop is a biker and skiers dream come true. Quality merchandise and staff that are not only willing to help but take pride in providing expert assistance no matter your level of expertise. After having a brief but very nice chat with both Willie and Stella, we visited a few more shops and looked for a place to eat. Well, all the eating establishments downtown had lines outside. So, we decided to get out of town and take a ride up to Big Mountain Ski Resort.
On our way out of town I spotted a funky looking place called the Wich Haus. Very unpretentious couple of buildings but patrons filling almost all of the outdoor tables.
So, we parked and went inside to check out the menu.
The place was called the Wich Haus for very good reason. They serve sandwiches. And not just any sandwiches. These are gourmet to the max sandwiches. Along with the sandwiches they serve house (haus)-made potato chips. OMG. The chips were so good. Thick and ultra-crunchy and not too salty. And the sandwiches? Outrageous!
I had the Fried Chicken Thigh Sandwich – Buttermilk fried chicken thigh with kohlrabi and cucumber marinated in nuoc cham fish sauce, pickled Fresno chile, mint, basil, and lemongrass mayonnaise on a haus potato bun. $14
Andy had a draft beer and a Smoked Chicken Sandwich – Smoked and sliced chicken breast with haus bacon, smoked gouda, onion jam, spring greens, and garlic mayonnaise on a haus wheat bun. $14.25
What, you think I can eat all this! Not by a long shot. So, I peeled off most of the bun and saved the haus made potato chips for another time. But this was one of the best sammies I had ever eaten. Granted, I have a big mouth. But not that big! You can see where I started peeling off the bun and placed my most of my chips to the side. Andy enjoyed every bite of his sandwich. And there were no chips left on his plate. Gold star for him!
After we ate as much as our tummies would allow, we waddled back to the truck and headed up to the ski resort. We looked around a bit to see if we could find the condo we had rented for our honeymoon 30 years ago next February. After a few false tries, we decided to give up and start back to camp.
On the way back, the skies opened up and we went through a torrential downpour a few miles west of Columbia Falls. But back at camp, the sun was shining. We decided to dump both the black and grey water today rather than wait until just before leaving in the morning. Tomorrow was already going to be a long driving day, so one less task in the morning was to our advantage. Just as we were finishing up this odious task, it started to rain here too. Of course, the rain didn’t last long and for the rest of the afternoon, the rain clouds and sun played hide and seek with each other. While the weather couldn’t decide what to do, we mere mortals kept to the inside of the trailer writing (me) or moving the camp chair to take advantage of either the sunshine or to seek shelter beneath the trailer awning (Andy). At least Andy got a bit of exercise while the weather God had his/her fun at our expense.
After a nice dinner of soup and bread provided by Katie and Rick, it was a bit of reading and listening to an audio book, then lights out with dreams of more adventures to come. At our ages, we can only take so much fun in any given day.
Tuesday, September 20, 2022 – The Inn at Priest Lake, Coolin, Idaho – site 5
Today was a very long drive day. Somewhere around 275 miles. But the whole way from West Glacier, Montana to Coolin, Idaho was jam packed with absolutely beautiful scenery. Mountains, lakes, rivers, meadows, valleys, forests, almost more than the senses could handle. Even so, somehow, we managed. And for all the hours that our butts were forced to conform to the truck seats, not once did I want the drive to be over. The landscape was just that amazing.
We began today’s adventure by leaving camp a few minutes after 10:00 am. We stopped in Libby, Montana for gas and lunch and then continued on SR 2 until just before Troy, Montana where we turned and headed south on State Route 56. This took us up the valley of the Bull River past Bull Lake. We intersected highway 200 and turned west and went down the Clark Fork River past Lake Pend Oreille to Sandpoint, Idaho where we continued west to the small town of Priest River where we turned north on 57 towards Priest Lake.
Our final destination for the day was a small inn with an even smaller attached (12 sites) RV park. A nicely wooded park with only 2 trailers in the whole place. Our trailer and Rick and Katie’s trailer. Talk about having the place to ourselves! Fine by me. But the name of the inn and the RV park was a bit deceptive because we can’t see any part of the lake from the inn or campground. It’s close, or at least it appears close on our Atlas. But not close enough to see it through dense woods.
For dinner we travelled about halfway up the east side of the lake to eat at the restaurant attached to Elkin’s Resort. A charming dining establishment right on the shore of Priest Lake. Had a delicious dinner, then came home to enjoy dessert in the cozy comfort of our trailer.
Another grand day exploring the majestic wilderness areas of northern Montana and Idaho.
Only 2 trailers in the whole campground. OK by us!
Wednesday, September 21, 2022 – Inn at Priest Lake
Sunny skies are almost always welcome when we are on vacation. Except of course, when the temperatures are in the high 90s or above. Then, not so much. But like today, when the temperatures are in the 70s, the sky is a lovely sky blue, clouds are high, infrequent, and decidedly puffy, and capri pants and sandals are part of the days’ ensemble, then life is good.
For me today was a quiet day of early prepping for dinner, reading, a nice afternoon spent with Katie, and a late afternoon nap.
Andy and Rick had left a bit after 10:00 am for a hike. Katie and I decided that a nice afternoon spent knitting (for Katie) and reading (for me) was much more appealing. So, off the guys went to climb up to a lookout. I will let Andy tell you all about their adventure. Take it Andy………
Mount Roothaan
We were camped at Priest Lake for two nights during our return from a two-week trailer trip to Glacier National Park with Rick & Katie. Our layover day offered perfect hiking weather, sunny but highs only in the 70s. Rick was game for a moderate hike, his first mountain trail since getting a new knee a few years ago.
Having pulled sketchy driving directions off the Internet, we departed camp in the old but trusty Tundra at 10:30 am. 4 miles up the east shore from our camp in Coolin, we turned onto Hunt Creek Road No. 24, from which point it is 12 miles of dirt road to the trailhead.
Unfortunately, none of the road junctions are signed, and I overshot the turnoff (at the 4- mile mark) for Horton Ridge Road No. 25. We got well up the Hunt Creek drainage before realizing our error; and while retracing our route were fortunate to meet a couple heading for the Hunt Lake trailhead who helped direct us back to the correct turnoff. From there the Horton Ridge Road is easy to follow and well maintained due to ongoing logging activity – until the final mile, where it abruptly degrades into a nasty 4WD jeep road, deeply rutted and rocky. We arrived at the 6,000-foot road end and trailhead (a former lookout site) shortly after noon, fairly well shook up.
The trail’s first mile is a fairly gentle ascent through alpine timber, following the ridge top. No serious blowdowns, just a few stepovers. As elevation is gained the wooded terrain gives way to interspersed meadows; giant granite boulders thrust through the thin soil giving the ridge line a jagged appearance. Being unaccustomed to physical exertion at this altitude, we paused frequently to re-oxygenate. Hunt Lake came into view across the creek valley, a pretty little mountain lake tucked into the shoulder of Gunsight Peak.
We could see the summit of Mount Roothaan directly above us; and could guess at the location of our destination, a saddle on the west ridge. But the trail now changed character, tilting upwards to gain elevation in a hurry with nary a switchback over open slopes. While we expected (from descriptions of the hike) for this final leg to be less than ½ mile, we were nonetheless mentally challenged to push ourselves up the relentless and rocky path. Just as we were about to throw in the towel, the saddle finally came into view. We topped out at 7,000 feet just after 2 pm.
Tossing off packs and grabbing cameras/binoculars, we feasted on the dramatic view of Chimney Rock, a mere ¼ mile to the north. Peaks of the Selkirk Crest continued in a line many miles to the north, while all of Priest Lake lay below us to the west. We could see the smoke from wildfires rising from the forest lands abutting the Washington and British Columbia borders.
Following a hasty lunch, and descending with care, we returned to the truck at 3:30 pm, and were back in camp by 4:45 pm well pleased with our adventures.
This caption should read – on top of old mountain (sung to the melody for – on top of old Smokey) Sing along everyone. Rick just digging the view.Another view of the mighty hiker.Mr. C. – the happy hikerWow – what a view!Andy looking through Rick’s binoculars at Priest Lake.
Now, back to me…………
After the guys returned from their hike, Andy and I gassed up the truck, bought a dozen eggs, and returned to camp to host Katie and Rick for dinner. Brined and BBQd pork chops, romaine with balsamic dressing, roasted beets, and sweet and salty pecans, and mashed sweet potatoes.
Then a bit of a read and an early to bed. Rain was predicted for the next day, and sure enough, the weather people were spot on!
Thursday, September 22, 2022 – Curlew State Park, Republic, Washington – Upper Loop site 24
When we first woke up, there were just low clouds in the sky. But of course, as luck would have it, by 9:30 am when we were starting to unhook electricity etc. for departure, the heavens started spitting on us a bit. By the time we actually were hooking the trailer up to the truck, it was a drizzle. And as we were pulling out of camp, it was raining.
I love all the words we have for precipitation. And really, as a Pacific Northwesterner, we know all there is to know about the various stages of water falling from the sky. Because, we have it all. OK, maybe we don’t have monsoons. But we can pretty much count on every other type of atmospheric moisture hitting us with predictable regularity. Today was another driving day. Not a long day in the truck, but full of interesting roads that we have only travelled infrequently.
After leaving our camp at Priest Lake, we drove south to the small town of Priest River and turned west on SR 2 until we reached Newport, Washington where the same highway becomes SR 20.
This is a very scenic route as it follows the Pend Oreilles River. So, lovely glimpses of high hills, farms, and the river mile after mile.
After going through Colville and Kettle Falls, we turned south (still on SR 20) and up and over Sherman Pass in the Kettle Range. Sherman Pass is the highest highway pass (5535 feet) in Washington. So, it’s up, up, up through beautiful forest lands, then down, down, down until we turned north onto SR 21 and our next destination – Curlew Lake State Park.
It always amazes me that the Northeastern part of Washington is so beautiful. Lots of hills, mountains, forests, lakes, rivers, and farm and ranch land. So much more appealing than most of the middle and southern parts of eastern Washington. Because at least for me, there is only so much sage brush I can look at before my eyes start to glaze over and I just want to turn around and head back to the coast. But up in the Northeastern corner of the state, not many miles from the Canadian border, there is beauty everywhere you look.
After we reached camp and unhooked, we fell prey to an acute case of lassitude. So, until Rick and Katie called us to dinner at about 6:45 pm, we sat in our camp chairs and read our books. At least I think I was reading all that time. I might have drifted off a couple of times. The time did seem to go by very quickly. Oh well, who’s to know? Or care!
After dinner it was plot our next day’s activities, do a little writing, read a couple more chapters in our books, and an early to bed.
Speaking of books, I am currently reading A Pilgrimage to Eternity by Timothy Eagan. What a delightful and insightful look and query into the author’s relationship to religion or spiritualism or simply what it means to be a human being. I haven’t finished the book, but I already feel like I am making the same pilgrimage of discovery that Mr. Egan wrote about.
Having been raised in a Christian home, I first embraced Christianity, then for years simply neglected the church, and lately have come to despise what some people who profess to be Christians can and will do in the name of their religion. If there is any Jesus in racism, hating people of different religions or orientations, or feeling superior to those who have differing opinions or are less fortunate, then I must have slept through those bible stories. Because the Jesus I learned about was a friend to everyone. Jesus practiced love, not hate. So, reading this book is helping me get back on track spiritually. I don’t have to buy into all the tenets of Christianity. But I can sure use all the reminders I can get to always be kind, love unconditionally, offer and accept forgiveness, not be judgmental, and be the best person I can be every day of my life.
Great campsites close together.Loves this state park. Can’t wait to visit it again.
Friday, September 23, 2022 – Curlew Lake State Park
Well, today was certainly an interesting day. For about 10 days now, I have been fighting a sore on my back, from God knows what source. Andy has been faithfully changing Band-Aids slathered with antibiotic cream twice a day and the sore seemed to be getting better. But this morning, the sore seemed to be getting worse. We really didn’t know what to do at this point. We thought about breaking camp and going home a couple days early, but it would have been a very long run from Curlew to Camano Island. So, I went on my phone and searched google for urgent care facilities near Republic. As it turns out, there is a fine regional hospital just 6 miles from our campsite.
I tried making an appointment at the regional urgent care clinic, but after an hour of waiting for a call back, we headed to the hospital.
The nice young man who was the “check-in” emergency room person tried to call the clinic for me. He too got no answer. So, he had an emergency room nurse come out and get me so that I could be seen as an “emergency” patient. About 75 minutes later I had been seen by a doctor, had a culture taken, bandaged, and had picked up a prescription for an antibiotic from a pharmacy in downtown Republic. All very professionally handled, and very little time spent in the process. And both of us very much relieved that someone with medical knowledge had examined me and I was probably (hopefully) on the mend. With a newfound sense of freedom, and the feeling that I was probably going to live to see another day, we drove back to camp, had a bit of lunch so that I could take my first dose of the prescribed medicine, and plan the rest of our day.
For some years now we had been hearing about our dear friends Mark and Vicki’s lodge they had built in northeastern Washington. As it turns out, the lodge, no longer owned by our friends unfortunately, was within a little over an hour’s drive from our campsite. So, armed with driving instructions from Mark, off we went to see their former digs.
We found the lodge and we could immediately see why they had built a 2nd home in this incredibly scenic area. And how could it be that this part of the state was virtually unknown to us? Why do we know the rest of the state intimately but have spent very little time in the upper northeastern part. All I’ve got to say is that’s it’s a dirty rotten shame! And one we plan to rectify on subsequent trailer adventures. Because majestic doesn’t even begin to describe the surrounding hills, valleys, lakes, ranches, etc.
The only disconcerting moments traveling around the area came in the form of political signs such as MAGA, Trump won, Biden sucks, and Culp for Governor in front of or plastered onto barns, houses, dilapidated single-wide trailers, derelict fences, or vehicles which have obviously not had a working engine since Clinton was president. And the worst part is that Trump and his scary band of shysters truthfully could not give a flying fig for any of these folks! All I could do was shake my head and pray that politicians with greater minds and hearts would eventually prevail. Regardless of the political sentiments that just made us shake our heads in disbelief, we can hardly wait to plan another trip to this area so we can explore this amazing area of our state.
Then it was back to camp at about 4:00 pm so that I could make Pea Salad and prep for the polenta I planned to serve with the grilled flank steak.
View from the road at the bottom of the driveway. The lodge that Mark and Vicki had built. Picture taken with telephoto lens. One of several small lakes along the road back to Curlew SP.We had to stop and look at everything.
This was our last night camping with Rick and Katie. And as with every other trip together, we had a great time in their company. Friends, relatives, and foodies. A perfect combination for success.
Last dinner together for this trip.
Saturday, September 24, 2022 – Howard Miller Steelhead Park, Rockport, WA – site 38
Both of us woke up early (6:45 am) (that’s early for us retired folk). Andy showered while I lazed in bed until he was finished with his ablutions. Then I got up, dressed, put on my face, and started breakfast.
In our little trailer, only one person can comfortably get dressed and ready to face yet another wonderful travel day, without stepping on, over, or through the other person. Not that I’m complaining about the close quarters. I love our little trailer. And I truly feel that any trailer longer than this one (24 feet, seven inches) would be too unwieldy for me to feel safe towing. So, yes call me a wuss if you must. But I know my limitations. At 78, my reflexes and coordination are still OK, but not what they used to be. So, I feel safe driving our truck and towing the trailer. But anything longer, I don’t think I’d feel as confident.
After hooking up and saying adios to Rick, Katie, Juno, and Beau (Juno and Beau being Katie and Ricks feline family members and sometime traveling companions) we left Curlew SP at 9:30 am. We wanted to get an early start because it would be a lengthy and stressful driving day. Stressful only in the form of uphill, downhill, sharp corners, speed up, slow down, move off the road to let others pass, watch out for vehicles with maniacs behind the wheel kind of day. But scenic? Absolutely, and well worth any frustration associated with pulling 6,000 pounds of dead weight that totally obscures any vision you might usually depend upon from your rear-view mirror. Sounds like fun, right? Actually, it is.
So, todays route basically was all about SR 20. All we had to do was follow the signs. SR 20 led us through Republic, to Tonasket, south through Omak and Okanogan, up and over Loup Loup pass, then west through Twisp and Winthrop, up and over Washington and Rainy Passes on the North Cascades Highway, to our final destination Rockport, Washington.
This is the first state park I can remember that had so little signage that I wasn’t sure we were even in the right place. But Mr. C and his uncanny sense of direction got us to our campsite right on the mighty Skagit River. With no wrong turns I might add.
It is peaceful and quiet here, except for a yappy dog next door and the fire siren that went off twice just after we arrived. I haven’t heard an actual fire siren for probably 50 years. I was kind of worried that there might be a forest fire in the vicinity. But Mr. C., ever the pragmatist/romantic, thought it might mean that the Huskies scored a touchdown. We will never know.
After it got too cool to stay outside and read, we came inside the trailer for our final cocktail of the trip. Cheers to yet another wonderful adventure and to many more to come.
Looking down on Ross Lake on our way to campOur site.The mighty Skagit River just behind our site.
Pioneer cabin (new porch) near the entrance to the park. Complete with a climbing rose bush from the same time period as the cabin. Apparently, the cabin had been built in the 1890s. It (and the rose bush) had been moved to its current location after its original spot was flooded.
Sunday, September 25, 2022 – Camano Island, WA – site 1082 Lightning Way
After getting up at a reasonable time, we broke camp and started driving towards home. Basically, took SR 20 the whole way home. The only smoke we encountered was near Darrington. The Suiattle Creek Fire was reported on August 30, 2022, at 2:45 pm northeast and upslope of the Suiattle River Road (Forest Road 26). The suspected cause of the fire was lightning. The fire is located approximately 10 miles northeast of Darrington. As of this date, the fire is still burning.
We made it home safe and sound, with lots of wonderful memories of our time seeing natural wonders and visiting with family and friends.
For me, our last day on the road is always a day of regret and expectation. Regret that we won’t be seeing any new and wonderful sights every day, but the joyous expectation of being cozy at home with our two kitties, spending time with our close friends, and attending all the live music events possible. So, when on the road I miss being home. When I’m home I look forward to our next time on the road. As I’ve said before, I am well and truly a lucky lady. And an intrepid traveler. (Except for scary roads!)
This picture was taken after the pecans had cooled but before I broke them apart. Frankly, I could have eaten every one of these babies all by myself. Right then and there!
This is another recipe from one of my favorite recipe sites – onceuponachef.com. Over the years I have learned to trust Jenn’s cooking skills. I often make a slight change to her recipes, but that’s usually because I don’t have all the listed ingredients, or I want to make a substitution, or I’m lazier than Ms. Segal. True confession time.
But this recipe I followed just about to the T. I did change ½ teaspoon cayenne pepper to a scant ½ teaspoon cayenne pepper because, well, I am a bit of a coward when it comes to hot spices. But if you are a hot spice fan, then by all means, go for the full ½ teaspoon cayenne or even a bit more.
I must admit, that if this had not been a Jenn Segal recipe, I would never have given it a second glance. But like I said above, I have learned to trust this chef. And I am so glad I gave this recipe a try. Because these glazed sweet and spicy pecans are the best I have ever tasted. And the easiest to prepare. And I know they are going to be perfect on the green salad with roasted beets, goat cheese, and dressed with my Creamy Balsamic Salad Dressing (on this site already) that I plan to serve while we are on vacation.
And just because I am feeling terribly beneficent today, I’m going to include my new and ultra-simple way to roast beets. And I must say, these are the best roasted beets I have ever produced. And they simply could not be easier to prepared because they don’t even need to be peeled. (How cool is that!) (See recipe below.)
Anyway, I need to get on with my day. So, I am going to stop at this point and direct myself to the nearest grocery store. In a few days we will be leaving our home and our kitties in the capable hands of our dear friend Peggy and taking off with our trailer in tow for parts unknown. OK, we know where we’re going, but you will have to wait for my travel log to get all the fun and exciting details of our latest adventure.
May you too have exciting adventures in your near future.
Peace and love to all.
½ c. powdered sugar
¾ tsp. kosher salt
scant ½ tsp. cayenne pepper
4 tsp. water
2 c. pecans halves
In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.
Add the pecans and stir until the nuts are evenly coated.
Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.
Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)
Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.
OVEN ROASTED BEETS
beets (your choice of color)
extra-virgin olive oil
fine sea salt
Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).
Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ⅓ to ½-inch thick. Place in a bowl and pour on a bit of olive oil. Using one of your hands, (best tools in your kitchen BTW), make sure every bit of every piece of beet is coated with the oil.
Place the beet pieces on the prepared baking sheet in a single layer. Sprinkle the top side of each piece with a bit of salt.
Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes or until tender. When done, you should be able to easily cut into each piece with a paring knife.
Remove from oven and taste. Sprinkle on a bit more salt if needed. Either eat the roasted beets immediately, or store in your fridge for a couple of days or freeze for later use. (Cooked beets freeze beautifully BTW.)
Great as a side veggie or great addition to salads.
