Author Archives: Patti

HAM, CARAMELIZED ONION, AND SWISS CHEESE QUICHE IN A WHOLE WHEAT CRUST

I added a bit of kale and chopped green onion to garnish the quiche before baking. Wasn’t necessary. Won’t do it again.

And yes, we love quiche. And that’s why there are already several quiche recipes on this site. Now, one of the things I like most about quiches is their versatility. I can put pretty much any ingredient in a pie shell, pour eggs and milk over the top, and bake until the filling is set. Voila! Egg pie!

So, the other evening, quiche was on our dinner table. And yes, quiche is also perfect for breakfast or lunch. That’s another versatile thing that I love about this dish. But mainly it’s about how wonderful this dish tastes. And how the creamy rich filling is offset by the crispy pie crust. (I don’t use this simple pie crust recipe for regular pies because it isn’t a flaky crust. But for quiche, it’s perfect!) And very easy to make. And at this stage in my life, I support easy.

So, if you too would enjoy a quiche that has all the requisite elements of a successful dish that includes, easy to prepare, delicious, not too expensive, and everyone at table will love, then this is the recipe for you. Make it “quiche night” at your house in the near future. Your family will love you even more than they already do!

And isn’t that what it’s all about anyway. Love and family and understanding and forgiveness and respect.

In these trying days when there is almost a civil war happening between the people who are vaccinated and those who aren’t, please don’t forget that everyone is doing their best. (Except for certain politicians who are trying to kill Democracy. But that’s another story!)

But for those of us who simply can’t understand why anyone would hesitate to get vaccinated, it seems like such a simple thing to just do it. (I fall in that camp BTW.) But I don’t live in another person’s head. I don’t know their fears or misgivings or past experiences. And I definitely don’t know what it’s like to be unable to make a decision. But from the few I know who haven’t been vaccinated, inertia seems to be the biggest reason to remain unvaccinated. So, be kind to these people and try to understand that life may not be as easy for them as it is for you. Love them, treat them with respect, and above all, don’t give up on them. Not everyone was lucky enough to be born with what I consider to be “a good tool belt”. A tool belt containing a goodly amount of intelligence, an inherent sense of self-worth, imagination, empathy, understanding, energy, and various other attributes that help most of us become happy, caring, and successful adults. If you were born with a good tool belt, you were just plain lucky. Not everyone was similarly blessed. So, be patient and kind. Don’t burn bridges that might never have been built if not for covid-19. And no, it’s not easy. I have a couple relatives I would like to shake by the shoulders, throw them in the back of my car, and drive them to get vaccinated. But I don’t walk in their shoes, and no one (yet) has put me in charge. Until then, I do the best I can. I’m not perfect and I get pretty darned frustrated. But I have yet to lose a friendship because we have differing opinions about being vaccinated. (OK, maybe one. But he isn’t family, and we have history anyway!) So, like I said, it’s not easy to safely maneuver the vaccination minefield. But definitely worth the effort.  

And as always, peace and love to all.

8-inch pie crust (see recipe below) 

2 T. unsalted butter

1½ c. diced ham

½ med. onion, chopped

2½ c. grated Swiss, Gruyère, Emmental, or Jarlsberg cheese (or combination)

1½ c. whole milk (part half & half is great)

1 tsp. Dijon mustard

freshly ground black pepper

5 lg. eggs

ground nutmeg

Heat the butter in a small frying pan. Sauté the ham pieces until browned. Using a slotted spoon or spatula, remove the ham to a small bowl. Set aside.

Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20 – 30 minutes.

Scatter ham pieces over the partially baked pie crust. Layer cheese on top of ham. Scatter cooked onions evenly over the cheese.

Whisk together the milk/half & half, Dijon mustard, black pepper, and eggs. Pour liquid mixture in pie pan. Sprinkle with nutmeg. Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.

Bake in a pre-heated 350-degree oven until the filling is set, about 45-55 minutes. Allow to cool for 5 minutes before serving.

Whole Wheat Pie Crust

1 c. unbleached all-purpose flour

1 c. whole wheat pastry flour   

heaping ½ tsp. salt

1 tsp. sugar

¼ tsp. baking powder

7 T. vegetable or canola oil

5 T. cold water  

Whisk the flours, salt, sugar, and baking powder together. Pour the oil and water over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up to the rim.  

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 350 degrees.

  

EASY LAYERED OATMEAL BARS

Oh, to have the energy and stamina again to spend hours in the kitchen. Not that I don’t enjoy cooking any longer, it’s just that my body doesn’t appreciate being subjected to hours on my feet. And really, who can blame my old feet. They’ve been holding up this “filled to the brim of slimness” body for lots of years now. So, they richly deserve to be treated with respect and consideration. So, an hour or two cooking and then a 10-minute break are my new reality. Then back on my feet and on to the next task.

So, when getting ready for our most recent trailer trip, and deciding that two kinds of cookies were better than one, these easy to make cookies were a blessing. And for more than just the ease of preparation. They are really delicious. And keep very well in a freezer. So, even at the end of our trip they were a delightful treat.

Now you may wonder why I am posting this recipe when I basically already posted one entitled Fruit Filled Oatmeal Bars. Simple really. The aforementioned recipe uses an 8X8-inch pan. Or if you double the recipe, a 10×16-inch pan. This recipe is for a 9×13-inch pan. So, I’ve got you covered regardless of what size pan you wish to use. Plus, this is such a fabulous recipe, it bears repeating.

Well, it’s raining here on Camano Island, so I think I’ll hunker down with a book until it’s time to cook dinner. Sounds like the perfect way to spend a dreary day.

And do make these cookies. Your family will love them.

Peace and love to all.  

2¼ c. unbleached all-purpose flour, fluffed   

1½ tsp. baking powder

¾ tsp. kosher salt

1½ c. firmly packed brown sugar

2¼ c. old-fashioned oats

1 c. (2 sticks) cold unsalted butter

15-18 oz. jam, jelly, curd, preserves, etc.  

Combine the flour, baking powder, and salt in a mixer bowl. Add the brown sugar and mix until well blended. Add the oats and cold butter and beat until medium sized bits start sticking together. Press half of the mixture into a well buttered 9×13-inch baking pan. (Glass is best.) Spread jam evenly over the bottom crust.

Sprinkle remaining oat mixture evenly over the jam.

Bake in a pre-heated 325-degree oven for 35-40 minutes or until the filling is bubbly and the top crust is a nice golden brown. (You might want to check after 25 minutes to make sure the top isn’t getting too brown. If so, cover with aluminum foil for the last few minutes.) Do not over-bake. Let cool completely before cutting.

Note: if using a metal pan set your oven to 350 degrees and check after 20 minutes.

These bars freeze beautifully, and you don’t need to thaw before eating. They are great frozen.  

CREAMY CHANTERELLE MUSHROOM SOUP

So, the other day Mr. C. returned from grocery shopping with a bag of fresh chanterelle mushrooms. Oh my, now what to do with these gastronomic treasures? Well, the first thing that came to mind was soup. So, not already having a recipe for the likes of these beauties, I went on-line to see if I could find just the perfect recipe. And by golly, there it was on the seriouseats.com site. OK, I changed a thing or two, but the recipe basics are still there. So, thank you J. Kenji López-Alt for this marvelous recipe.

Now, the first thing you might notice is that this creamy soup has no cream in it. Hurray for that. It does however have quite a bit of butter. You simply can’t have soup with the kind of flavor this recipe produces without a bit of fat. But at least, it doesn’t have both butter and cream. So, that’s certainly a redeeming feature.

What is does have is an abundance of flavor and a wonderful mouth feel. So, while it’s still chanterelle season, I recommend you make this soup ASAP.

So, without further ado, I present you with a recipe for soup at its finest. And as always, peace and love to all.

¾ – 1 lb. chanterelle mushrooms, cleaned and chopped into small pieces

1 qt. chicken broth

5 T. unsalted butter, divided

2 med. shallots, minced

3 garlic cloves, thinly sliced

1 T. flour

½ c. dry sherry

1 qt. chicken broth

1 lg. or 2 sm. bay leaves

1/8 tsp. dried thyme 

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

Melt 2 tablespoons of the butter in a medium sized soup pan over medium heat. Add the minced shallots and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add the garlic and cook for 1 minute. Add 1 more tablespoon of butter and the chopped mushrooms. Cook, stirring frequently, until excess liquid evaporates, and mushrooms start to sizzle, about 10 minutes. Add the flour and stir to incorporate. Cook for 30 seconds.

Add sherry and cook, stirring constantly and scraping bottom of pan, until the sherry is thick and syrupy, about 1 minute. Add the chicken stock, bay leaf, thyme, salt, and pepper.

Bring the soup to a simmer and adjust heat to maintain a low simmer. Cover the pan and simmer for 30 minutes. Discard bay leaf and using an immersion blender, add the 2 more tablespoons of the butter and whirl until the soup is completely smooth. Taste and adjust seasonings.

To serve, ladle soup into soup bowls and top with homemade croutons. See recipe below.

Easy Garlic Croutons:

1 T. butter or extra virgin olive oil (or a combination)

2-3 c. cubed crusty, chewy bread

granulated garlic

Melt butter or olive oil in a large sauté pan. Add bread cubes and slowly sauté until crunchy and browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are golden brown and crunchy, lightly sprinkle with granulated garlic. Cool and store in an airtight container.

FALL COLOR TRAILER TRIP SEPTEMBER/OCTOBER 2021

This trailer trip was all about fall color. OK, there were a few other sights worth seeing too. So, come along for the ride. Lots of pictures and interesting facts about the places we visited and the things we learned along the way.

Wednesday, September 22, 2021Wenatchee Confluence State Park (SP) – site 37

Well, you know what they say, if life throws you lemons, go visit Les Schwab. OK, the world doesn’t say that, but when you discover a flat tire on your trailer 2 days before you plan to leave town, visiting Les is the best option available.
All the fun began on Monday the 20th as we were taking the cover off the trailer. There it was in all its glory – the left rear tire nearly flat. Luckily, the trailer has 2 tires per side, so the one still perfectly inflated was holding up the trailer nicely. And the other tire (bad tire) was not flat as a pancake, just not fully inflated. So, Mr. C. pumped it up with his trusty traveling air-compressor (we never leave home without it) and remarkably, the tire held most of its air over night. Or at least enough for Andy to drive to Mount Vernon where he knew the Les Schwab facility could accommodate a truck and trailer. And within an hour the tire was fixed and back on the trailer – no charge. I love Les Schwab! Talk about good customer service! Anyway, Andy was back home late morning on Tuesday so that we had plenty of time to pack the trailer for an early departure on Wednesday morning.
Now for some, an early departure would be 6:00 or 7:00 am. For us, we are lucky to get hitched up and off Camano by 11:00 am. But we exceeded this time and left the storage facility at 10:30 am. So, on our way towards one of our favorite first night on the road destinations – Wenatchee Confluence SP. Plus our dear friend Linda lives in nearby Leavenworth, so coming to our camp site in Wenatchee for a visit is easily accomplished. We sat around and talked for a while, then off to a Mexican restaurant for dinner. Then back to camp, and for me an early to bed.
I am still recovering from Mohs surgery (look it up) to remove a cancer on my left leg. And although I had already experienced the same type of procedure on my forehead and left arm, I was completely unprepared for how much pain I would experience on my left shin. Yikes! So, with a Tylenol PM coursing through my veins, it was off to beddy-bye at 8:30.

Lovely camping spot at Wenatchee Confluence State Park

Thursday, September 23, 2021 – Chief Timothy State Park (near Clarkston, WA) – site 18
Woke to a beautiful morning. And another day of adventure.
After a nice breakfast it was time to hit the road. Our travels took us over some old roads and some new roads. One segment which turned out to be very scenic was highway 260 from Othello thru Palouse Falls. Up and down, twists and turns thru wheat fields, orchards, and even a vineyard or two. A little slow, but no problem for our truck and trailer. And a segment of road that was new to us. Always fun to drive a road for the first time.
Arrived about 4:15 pm and spent a couple of hours reading outside under perfect conditions. Short sleeve shirt weather, shade from big trees, with just a bit of a breeze. Then in for supper and reading and writing till bedtime. Could not have been a nicer day.

Chief Timothy park is a lovely place to camp.
Nice pull through site right on the river

Friday, September 24, 2021 – Creekside RV Park & Campground, New Meadows, Idaho – site 27
After a leisurely breakfast, we headed out towards our next destination. About an hour into our drive the “tire pressure” light on the truck’s dashboard started blinking at us. (The tire Gods must really be mad at us because we rarely have tire problems, and now the second tire situation has reared its ugly head.) Luckily there was a service center in the next town, so we stopped in their parking lot to see which tire was unhappy. Turns out it was the right front tire. The pressure was down by 4 pounds. So, Andy gave it some air and we started down the trail again.
We stopped after a few miles, and checked the pressure, which was just fine. Meanwhile the dashboard warning signal was still flashing away. So, either we have a real problem that is masked as “just fine” or the gauge on our 2005 Toyota Tundra is being visited by a gremlin. We will see what tomorrow brings. Luckily, we were close to McCall, Idaho, so, if necessary, AAA could jolly well bring their little truck to us and fix the problem. Or if need be, we could go visit Les again and turn the entire problem over to them!
Other than that, our site is nice, and after a safe arrival drink all was just swell with the world. On to more adventures tomorrow.

We obviously had to camp at Creekside RV Park.
Lovely site
Plenty of room between sites

Saturday, September 25, 2021 – Creekside RV Park & Campground
So, the tire pressure was still just fine when Andy checked after breakfast, but the flashing alert light was still happily out of control. So, we decided to go into McCall and visit the Les Schwab center.
I am beginning to wonder if we shouldn’t buy stock in LS, because we are spending more and more time with them, and they are always slammed. But nice, and helpful, and ready to deal with numerous bizarre problems and not even bat an eyelash. So, after 90 minutes, we had two new tire pressure sensors and the blinking signal (give the word “blinking” any meaning you wish) on our dashboard finally decided all was well and retired back into darkness. And the tire was just fine!
Now if you have never been to McCall, Idaho, you should definitely plan a visit. McCall is a beautiful little tourist town on Payette Lake. We had stayed at Ponderosa State Park last time we were here, but this time when I tried to book a site, they were totally full. And with good reason. It’s a lovely campground. But I kind of like where we ended up. It’s quiet and perfect for relaxing and having some quality time with a book.
When we got back from picnicking at Ponderosa SP and doing a bit of grocery provisioning and gas tank filling, it was back to camp around 4:00 pm. Since we were just over the line into mountain time and there was plenty of time before sunset, Andy decided to hit a little round ball for 9 holes at a local golf course. Since there was no one in the office, he was able to play free of charge. Some fun and only 2 balls left for the locals to retrieve.
Then a lovely dinner of curry and salad, reading and writing, and a nice silent night of undisturbed slumber. Tomorrow on the road to Glenns Ferry, Idaho.

Sunday, September 26, 2021 – Three Islands Crossing SP, Glenns Ferry, Idaho – site 71
After a prolonged morning of breakfast and general laziness, we left camp about 12:00 noon. OK, really it was only 11:00 PST, so not as bad as it sounds. We choose a new route from New Meadows to Payette, highway 95, which I would recommend to anyone. Nice scenery, and not too many cars.
Arrived at our site, made dinner, and generally did nothing of value. In other words, a lovely evening after a perfect day.

Nice site

Monday, September 27, 2021 – Angel Lake RV Park, Wells, NV – site 24
After showing our trailer to some nice folks from the Boise area who want one just like it, we finally got on the road. We decided to follow the scenic routes as much as possible. So, we started out on 84 south until we branched off in Bliss (does not live up to its name) onto US 30. Then on to 93 south between Filer and Twin Falls and into Nevada through the casino richly endowed city of Jackpot. (It also does not live up to its name!)
Highway 93 turned out to be a nice road complete with a long and time-consuming section of road work. But what really caused the lengthy delay, was a horrible accident that happened at the south end of the project. 2 cars were already on tow vehicles, completely mangled. Apparently, a truck and trailer combination hit one of the road maintenance/work trucks and was lying on its side looking like it would take a crane to move it. Police cars everywhere as well as long lines of very unhappy drivers. We didn’t see any ambulances, but given the condition of the two demolished cars, we were certain that some hospitalization must have been warranted.
But eventually we arrived at camp at 3:15 pm. Our very nice hostess advised us that after we dropped anchor, we should take a short drive up to Angel Lake. She said the trees were absolutely beautiful this year. We had previously taken this same drive, but during June. Well, we were sure glad we had taken her advice. As you can see from the pictures that follow, we were truly blessed with a riot of color.
There is a special place in my heart for aspen trees. And they were at their autumnal finest this year. Beautiful shades of gold and orange. And enough breeze that the trees actually seemed to be quaking! But then, so was I. Only because it was so exciting to witness this amazing part of the world in all its fall splendor.

Our campsite at Angel Lake RV Park
Lovely site – will visit Angel Lake RV Campground again. But once settled in camp, it’s up to Angel Lake for an afternoon visit.
Looking down on the road to Angel Lake
The road to Angel Lake with trees ablaze.
Areas of trees; areas almost barren.
Angel Lake
Hello ladies!
We must have been very interesting because they watched us the whole time we were there.
The trees were so lovely. Unfortunately, my camera can not capture the colors perfectly or the movement of leaves when a breeze comes up.
But I keep trying…….
And trying……..

Then back to camp to read, a nice walk for Andy on the grounds of the golf course across from our camping site, and a quiet time for me to log my thoughts from the last couple of days. Just so you know – it’s hot here. All the windows and door are wide open and the magic fan (or whatever it’s called) is busily drawing warm air out of the trailer.
As I’m sure you have figured out by now, this travel journal has very little to do with recipes. It is merely a travel log for Andy and me to enjoy in our declining years and to use as a reminder of where to stay next time, or where not to stay, as the case may be! And for our friends who love to tow their trailers or drive their motorhomes all over the western part of our lovely nation. So, there aren’t going to be any wonderful recipes or any new food revelations involved. Just a journal and lots of pictures as a way for those of us who travel together to stay connected. And for our friends to learn about new and exciting places they might also wish to visit. But please come along for the ride. We love sharing our adventures with all of you. (And yes, I will get back to posting recipes very soon. And thanks for being patient.)

Tuesday, September 28, 2021 – Ely KOA, Ely, NV – site 59
Woke early to very windy conditions. The trailer was a rockin’ and a rollin’, so neither of us could sleep past 6:30 am. So, after showers and breakfast, we were on our way before 9:45 am. (Practically unheard of for us!) (And this was the day with the least amount of miles to travel towards our next camp. Of course, it was!)
But after miles and miles of sagebrush and seeing mountain range after mountain range, we decided to do a little research about this area of the world after we arrived at camp.
According to Wikipedia “The Great Basin is the largest area of contiguous endorheic watersheds – those with no outlets – in North America. It spans nearly all of Nevada, much of Oregon and Utah, and portions of California, Idaho, Wyoming, and Baja California, Mexico. It is noted for both its arid climate and the basin and range topography that varies from the North American low point at Badwater Basin in Death Valley to the highest point of the contiguous United States, less than 100 miles away at the summit of Mount Whitney, elevation 14,505 feet above sea level. The region spans several physiographic divisions, biomes, ecoregions, and deserts.”
The term “basin” is a bit misleading. “Basin” conjures up images of big sink holes or hollows, when in reality, even the valley floors are over 5,000 feet above sea level. The numerous mountain ranges trend north to south, with many peaks over 10,000 feet. So, driving through this part of the world is truly a visit to a geological wonderland.

Nice site at Ely KOA
We had our own little private space with table and chairs.

We made a visit to Cave Lake. But we could not get close enough to take a picture. So, you will have to wait until we return to this part of the country to learn more about this interesting area.

After visiting the Cave Lake area, it was a bit of provisioning in Ely. Then back to the trailer for reading and writing. Then a nice dinner of marinated flank steak, baby potatoes in butter and seasonings, and steamed broccoli with “secret sauce”. (OK, one recipe – secret sauce. Half mayonnaise, half soy sauce.)

Mrs. C. enjoying the sunshine before dinner
Mr. C. doing the same. (A little time off before the grilling began.)
Mr. C. – happy man at the grill
It’s getting cold out side. The down jacket was not on for show. And in case you were wondering – the steak was great!

Because it was reported that the temperature was to be below freezing that night, Andy unfastened the water hose and brought the koolatron (where we keep most of our veggies and fruit) inside the trailer. We also left the heat on and kept the water heater happily heating water all night long. And yes, it was cold outside. Inside the trailer however, it was nice and cozy.
Tomorrow a day of peregrination up and through the Great Basin National Park. (Our first visit.)

Wednesday, September 29, 2021 – Ely KOA
After a big breakfast, I packed us a lunch and away we headed for today’s adventure. Our campsite was about 60 miles from the Great Basin National Park, so we decided an early start would be advantageous.

Oh the trees we saw along the way. I was like a child pointing to this and that, and then upset when Andy took his eyes off the road. Poor guy can’t win!
Amazing!
Really cool rocks
More trees
And some pretty cool rocks too!
Closer view
Two happy travelers
Them there trees again. Who can resist?
Just could not stop smiling. Wonderful place to visit.
Rock climbing anyone?

Our first drive took us up to Wheeler Peak. Taking a drive along the Wheeler Peak Scenic Drive is a highlight of any visit to Great Basin National Park. A true mountain road, the scenic drive hugs the mountains of the South Snake Range, slowly winding to a point above all others, where vistas reach the horizon, and one is met with a pristine view of the rugged & harsh, yet beautiful, Great Basin Desert.
Starting the drive by the Lehman Caves Visitor Center, we were already at an elevation of 7,000 feet above sea level. Here you are driving through a typical Great Basin eco-region that is dominated by the low-lying sagebrush.
As we left the sagebrush, we began to notice drastic changes as the low shrubs were replaced by taller and taller pine trees. By 8,000 feet, we were passing through a prime example of a pristine Pinyon/Juniper woodland ecological zone. Looking closely, we saw subtle differences between these two common trees. Pinyon pines have sharp, round needles emerging singly from the tree stem, while juniper needles are very short and lay close together, giving the appearance of scales. Ascending out of the pinyon/juniper ecological zone at around 8,500 feet, we began to encounter scrappy, rough looking trees, known as the Curleaf Mountain Mahogany. Looking closely at their leaves, we discovered small, waxy leaves that curl down at the edges, just as the name suggests. By 9,000 feet, we had left the mountain mahogany behind, and entered a forest of mixed conifers – white fir, Douglas fir, and ponderosa pine. By the 11th mile, we had reached an altitude of 10,00 feet above sea level. Ecologically, we had entered a region more characteristic of a Rocky Mountain alpine forest than that of the Nevada desert. This sub-alpine forest was dominated by the white-barked aspen tree. Interesting fact: each aspen grove is a single, living organism. Aspens reproduce through cloning by sending runners out underground that become new trees. Because of this, it is common that entire hillsides of aspens are all a single, genetically identical tree. And at this time of year, the aspen trees were in full glorious color. We were enchanted.
By the time we reached the Summit Trailhead, we had completed our journey from the harsh sagebrush flats to the surprisingly lush and diverse sub-alpine forests of the Snake Range. In just 12 miles, we had traveled through the same eco-regions that you would have encountered as if you drove from Baker, Nevada to the frozen Yukon, thousands of miles north.
On our way down we stopped at the Lehman Caves visitor center for a look at what we had missed by not 1) knowing about the caves, and 2) not making a reservation for a guided tour. Next time we visit this part of the world we will be better prepared! Then after a quick picnic lunch, we were on to the second part of our visit to this great National Park – Snake Creek Canyon.
Snake Creek Road runs approximately 13 miles deep into the backcountry of Great Basin National Park. The road is unpaved and passes multiple primitive group and single vehicle campsites along the winding road. The vegetation changes as you gain in elevation from the sage brush, Juniper, and Pinyon Pine of Granite Basin to Aspens and Elderberry trees at the top of the road.
After arriving back at the main road, truck and riders unscathed, we headed back to Ely to gas up for the next day’s adventure and to have dinner and an early to bed. A wonderful day spent under a perfectly beautiful blue sky. We could not have asked for better weather.

Thursday, September 30, 2021 – Sand Creek RV Park, Torrey, UT – site 14
If it were possible to make myself a little less specific sometimes, this morning would have been a prime example.
When I originally booked us into this park, I was told that they were full up. But they did have a couple of “dry sites” (electricity but no water or septic) if I would like one of them. Anna assured us the site would be great regardless. So, this morning before we dumped and added gallons of water to our fresh-water tank, I decided to call and see if they had any cancelations and to ask if there was possibly a full hookup site available. Or even just a site with water. (Who cares about electricity since our trailer has a solar panel which keeps us well supplied with electrical energy.) I had left the message too early for anyone to be in the office. (This is a very small RV park – only 15 RV sites.) But these lovely people called us back twice.
Once to assure us we could fill our fresh-water tank upon arrival at the campground and not have to carry gallons of water up and over several mountain ranges. Then a little while later, Anna called and said she had a full hookup site for us and she would give us a discount besides. Andy told her we would not require a discount, but when we arrived it seems it was a fate accompli. (Who could ask for better service!)
It had been a long day on the road, but we were not bothered by too much traffic, because most of the way from Ely, Nevada to Torrey, Utah was on US Highway 50, the loneliest road in America. The Nevada portion of 50 crosses the center of the state and was named “The Loneliest Road in America” by Life magazine in July 1986.
Blue Highways author William Least Heat-Moon writes about US-50, “for the unhurried, this little-known highway is the best national road across the middle of the United States.” The route offers such a compelling cross-section of the nation that Time magazine once devoted an entire issue to telling the story of the road it called the “Backbone of America.”
And yes, the road surface was great, and no car or truck was crawling up the back of our trailer so that they could arrive at the next town (and I use the term “town” loosely) earlier by 1 minute!
Now what you should know about today’s travels was that there was some new geological wonder to look at the whole darn day! Sure, there was sagebrush, but there were such amazing rock formations that the abundance of sagebrush could easily be forgiven. And up the sides of mountains, aspen trees in full color. If I live to be 100, and please God I don’t want to get that old, I could never get tired of looking at fall color. And aspen trees do fall color better than just about any other tree. (OK, vine maple does a pretty good job too!)
Well, that’s about all for today. We are in camp, it’s not raining, tomorrow we are going to be exploring Capitol Reef National Park which surrounds a long wrinkle in the earth known as the Waterpocket Fold, with layers of golden sandstone, canyons and striking rock formations. Among the park’s sights are the Chimney Rock pillar, the Hickman Bridge arch, and Capitol Reef, known for its white sandstone domes. In the north are the towering monoliths of Cathedral Valley.

Even though we’ve camped here before, it’s such a magnificent park, I can hardly wait to explore it again.
And tonight, for dinner, chili dogs. Homemade chili, lightly browned all-beef Hebrew National franks, on Dave’s killer bread toast, then decorated with grated sharp cheddar cheese and diced white onion. And for a side, the only possible choice – Fritos! (Could the side be anything else? I think not!)
Then a bit of reading and early lights out for me. And sweet dreams about rocks of all shapes and sizes.

Our beautiful site at Sand Creek RV. And yes, there is cell service almost anywhere anymore!
Must have been an interesting conversation. But I was focused on the surrounding area as the next picture will reveal.
Wow! Right in our own front yard!
Closer view
How would you like to live in one of those homes and have to look at that view everyday? Pretty darn wonderful!
This picture was taken a bit later as the sun was starting to set.

Friday, October 1, 2021 – Sand Creek RV Park
Now I know I should start by providing a bit of history about Capitol Reef National Park. So, that’s just exactly what I’m going to do.
Capitol Reef National Park was designated a national monument on August 2, 1937, by President Franklin D. Roosevelt to protect the area’s colorful canyons, ridges, buttes, and monoliths. However, all 241,904 acres were not officially open to the public until 1950. It became a national park on December 18, 1971.
But the area of Capitol Reef has been a homeland to people for thousands of years. Archaic hunters and gatherers migrated through the canyons. The Fremont Culture solidified around 500 CE (Common Era) (the secular equivalent of AD) from food foraging groups to farmers of corn, beans, and squash. Petroglyphs etched in rock walls and painted pictographs remain as sacred remnants of the ancient saga.
And that’s all well and good, but what I like the most are the rock formations. And I took lots of pictures so I could revisit this area any time I felt like petting a rock. (Which happens quite often in case you were interested!)
Anyway, with a picnic lunch in the back of the truck, binoculars safely on the back seat, and cameras at the ready, off we went. From this point on, most of the dialog will be under pictures, because as they say, pictures are worth a thousand words. And I wish I knew the names of all the amazing rock formations. But I don’t.

One of the first rock formations you are greeted with when you enter the park.
Incredible formations
A glorious day to be poking around in this fabulous park
Reflecting on the magnitude of what I am seeing. Impossible to take it all in. That’s why pictures are so wonderful.
The tree on the left is my favorite. It’s called a “gin” juniper. (At least that’s what I call them!)
Outcrops everywhere
And then there’s this “castle” in the sky
My castle! Mine, mine, mine!
On the road again…………
I love the grey layer along the middle. Such a nice break from the red rock.
A little closer look at the grey layer
Another look at the “castle”
We stopped for a picnic lunch at this nice rest area. And yes those are apple trees on the bottom left.
A little bit closer view
The tippy top (multiple layers) of one of the massive formations
Entrance to one of the side valleys we explored
Further into the canyon
End of canyon
A pyramid?
It looks like someone had fun with a giant dump truck!
Now here’s a dome I could actually support!
Driving back to camp. What a wonderful visit. Beautiful day. Beautiful park. Wonderful travel mate. Who could ask for anything more?

Saturday, October 2, 2021 – River’s Edge Campground – Heber City, UT – site 3
I’ve decided to call today the long and winding road (to visit son Sven, daughter-in-law Jill, and various and sundry grand-kidlets in SLC.)
The first part of our journey from Torrey was to Loa, heading NNE on state route 72. High sagebrush country with Aspen tree groves interspersed along the upper ridges. Very little traffic. From a high pass of 8500-feet we gazed eastward over canyon lands country. The road wound through upland valleys where small groups of cattle grazed beside shrinking ponds. The route ended by descended gradually to cross with I-70.
Now most major crossings, or even crossings with semi-major highways have some kind of service available. This meeting of highways was completely lacking in service. Thank heaven we didn’t need gas. So, onward hardy travelers. Next, the second leg of today’s journey – state route 10, from interstate 70 to Price, Utah.
Long, easy driving along the east edge of the Wasatch plateau passing through small towns like Ferron, Castle Dale, and Huntington where we paused at a delightful state park on a reservoir to change drivers. After preceding west a few miles on US 6 we branched off onto leg three of today’s travels – US 191 and 55 miles to Duchesne.
This wild route climbed 4,000-feet in 20 miles to a 9,100-foot pass where we paused to eat at the summit under a mixed rain and hailstorm.

lunch time
You can’t see the rain or hail, but we sure were intimidated and did not linger over our repast!

Quickly descending from the pass, the road then wound through 20 serpentine miles of Indian Canyon, one of the longest canyons we had ever experienced.
In Duchesne we turned west onto US 40, leg number 4 of today’s adventure. 70 miles to Heber City along the Strawberry River valley. We passed 2 major reservoirs and flitted thru hills ablaze with fall colors. We arrived in camp around 4:45 pm, ready for a safe-arrival drink, which BTW we enjoyed thoroughly. Then smoked salmon pasta and cucumber salad for dinner. And an early to bed for me after writing up this day’s report and reading a few pages of my book.
Tomorrow – dinner with Sven and gang.

Nice campsite
That tan mass you see behind and above that trailer (not ours) is a dam. And yes the reservoir was full of water. And yes, I did say my prayers that night! More pictures to come of the reservoir being held back by that very same dam. Damn!
But regardless of the dam, a very pleasant site. I figure – when they call my name up yonder – I’ll be there.

Sunday, October 3, 2021 – River’s Edge Campground
After a lazy morning, we decided a bit of provisioning was warranted. So, into Heber City and to Smith’s grocery store for us. After securing a few necessities including English muffins, bagels, an onion, and a small shallot, we came back to camp to stash our goodies. Then after a small lunch we decided to take a short drive before descending on Sven and Jill at the 3:30 agreed upon arrival time.
The drive we chose actually started very near our camp. Just across US 40 and up a valley to the Wasatch Mountain SP. After driving through the RV camping area, we both decided we would like to stay at this park next time we are in the area. Of course, it didn’t hurt that the trees surrounding every trailer site were in full fall color. But we shouldn’t assume that next time we make a fall visit, the trees will be as amazing as they are this year. Because we have heard from campground hosts through waitresses that this year is definitely special. But I’d come back anyway. Perfect location.
After leaving the camping area of the park, we turned left onto a fairly newly paved road that led up and over Guardsman Pass with turns for Park City and the top of the Cottonwood Canyon road and the Brighton Ski area to Salt Lake City. We didn’t drive all the way to the top, but far enough that the vistas were amazing and the trees absolutely glorious.


Now this is not a road that you would want to haul a trailer up and over. Very narrow, very windy, and with few areas to pull off. And because it was a beautiful fall day and the road had been recently paved, every adventurous hiker and biker from miles around had decided to take a Sunday drive or adventure. The cars, trucks, motorcycles, side-by-sides, etc., were not quite bumper to bumper, but pretty darn close! And because the road was so steep, by the time we got back to the bottom the air was definitely perfumed with the smell of hot brakes.
So, back to camp, a small lunch, change of clothes, and into SLC to visit with Sven and family. (And see their new house!)
Arrived right at 3:30 and the beginning of a wonderful visit. Sven and Jill had just gotten back from 10 days in Spain. Seven of those days on a bicycle tour. So, after a lovely dinner where we were joined by grandkids Lauren and Ethan, it was back to camp for us and an early to bed for the weary overseas travelers. Another beautiful day of vacation.

From left to right – Lauren, Sven, Jill, Ethan, and Grandma Patti

Monday, October 4, 2021 – River’s Edge Campground
With a few hours on our own before traveling into SLC to visit with Sven and Jill again, we decided a nice short trip up the Mirror Lake highway was warranted. Heading east from Kamas through the national forest, Mirror Lake Highway is one of the most popular mountain routes in the state. The road winds through farm and ranch lands and rises to heavily forested, mountain terrain, accented by meadows and rugged peaks. There are numerous access points into the High Uinta Wilderness along this byway. And of course, the trees were as beautiful here as they were throughout the state.

First stop on our way to Mirror Lake. Yes, that is the reservoir being held in place by the dam right beside our campground. See why I said my prayers!
Not a tiny reservoir. And full of water. Gallons and gallons of water. Oh my!!
Beautiful country. And the trees. The glorious trees!
I wish my camera would do the color justice. But I think you can get the picture. Or some semblance of what we experienced.

As we were driving along, we made a very interesting stop at a point of interest. Quite an unassuming small parking area for what turned out to be a very different kind of scenic attraction.
The Duchesne Tunnel is a six-mile-long engineering marvel that is a key to providing water to Utah County. The outflow from the tunnel can be viewed at this stop. Although some overgrown trees obscure a good view of the tunnel opening, a 100-foot-long path leads about 40 feet downward to a fenced viewpoint. (Of course, Andy went to the viewpoint.)
The concrete-lined tunnel is 9.2-feet in diameter and goes right through a core of the Uinta Mountains, taking water from the north fork of the Duchesne River (a tributary of the Colorado River) to deliver it on the other side of the mountain, to the Provo River watershed. What you see in the picture is the beginning of the outflow from the tunnel.

I was standing over the mouth of the tunnel when I took this picture

We spent a good half hour exploring around Mirror Lake.

Mirror Lake
Creeping closer
Close enough!
Big guy near the lake
A lovely meadow and pond as we started back towards camp
Rugged peaks every-darn-where. I love it!
View of the same peak from the lake

After coming to the end of the road, we descended back to our camp still absolutely thrilled by everything we saw, including a moose munching away by the side of the road halfway back to our camp. For this gal, there could never be too many moose sightings.

This may look like I photo-shopped a picture of a moose into this setting. Just think Patti and photoshop in the same sentence and you will have your answer!

After a brief stop at our trailer for a nibble, it was back to SLC for a late afternoon and evening visit with the kids.
After dinner with Sven and Jill at a lovely Indian restaurant, and several hugs good-bye, it was back to Heber City and straight to bed. When we travel I am often in bed by 9:00 pm. So, staying up to 10:30 was a real stretch for me. I have no idea if this vacation in continuous high elevation is playing a part in my unusual attraction for my pillow, but I know my nose and sinus are suffering. So, I’m choosing to blame the high elevation on my need for additional sleep. (And no, science or any factual information plays no part in my diagnosis.)
After a slow morning, and get away from camp, it was on to Bear Lake to meet up with Jim and Margo. Always the best of times with the best of friends.

Tuesday, October 5, 2021 – Bear Lake/Marina Side KOA – Garden City, UT – site 155
Lazy morning with us leaving camp at about 11:30. (Really late departure even for us!)
Now, never being the kind of travelers to take the easiest or fastest route, we decided to travel a couple of new roads toward our destination. We knew that our campground was only about 150 miles away, so that meant we could meander and still arrive in camp at a decent time. So, we chose to take the route that led us through the Logan Canyon. (Which BTW was new to us.)
Logan Canyon is in northeastern Utah. The canyon cuts its way through the Bear River Mountains, a branch of the Wasatch Range. Logan Canyon is popular for both summer and winter activities. The canyon rises to an elevation of approximately 7,800 feet above sea level after a vertical climb of about 2,900 feet from the city of Logan. Just beyond the summit is a very steep road (8% grade) leading down into the Bear Lake Valley with scenic overlooks that provide views of the lake. The western terminus of the canyon is at Logan in the beautiful Cache Valley, and the eastern terminus is at Garden City on Bear lake.
I can’t think of any other drive that delivered better fall color in the trees. And that is saying something, since the whole of Utah was ablaze with color this year. Along with the various peaks into adjoining canyons and glimpses of high rock formations, this canyon was absolutely delightful to travel through. It is now one of our favorite roads in this area that we will certainly wish to visit again on a future trip.
As you drive through the area you pass checkerboard farms, which radiate the gold, amber and pumpkin colors of the harvest season. Trees along roadways and streams are ablaze with yellow, scarlet and brown hues, often bumping up against the evergreens on the mountainsides and the deep blue waters of the many area lakes and reservoirs. The views are spectacular.
But I must say, the decline into Garden City was a bit scary. Twisty and steep roads are not a pleasant combination especially when it feels like the trailer you are supposedly hauling is trying to beat you down the hill. OK, of course there are brakes on the trailer. But still, I always heave a sigh of relief when we beat the trailer to the bottom!
We arrived safely in camp. And since we hadn’t stopped for lunch along our drive and it was nearing 4:00 pm, we had a nice nibble or cheeses, crackers, etc. Then we joined Jim and Margo in their new rig for cocktails. They had eaten a large late lunch, so after making plans for the following day, we headed back to our trailer for another small nibble and an early to bed. Life just doesn’t get much finer!

Nice camp site. Huge park. There were only 2 other rigs in camp. And one belonged to Jim and Margo. Talk about having a place to ourselves!
Jim and Margo’s new rig. 4 slides. Count them. Four!
The happy owners
I should have taken pictures of the interior, but I got preoccupied with the martini that was handed to me by our host.

Wednesday, October 6, 2021 – Bear Lake/Marina Side KOA
This was another of those “no hurry” mornings that I love so much. After a nice leisurely coffee and writing yesterday’s trip report, it was time to walk over to Jim and Margo’s mega mansion motorhome for brunch. A fabulous hash made of small cubes of potatoes, onion, and red bell pepper sautéed to perfection. Then cubed ham and cheese. As we arrived Jim asked us how we like our eggs. (This is truly going to be another fine dining experience with Jim at the helm.)
After eating our fill, it was off to take a ride back up the road we came in on (Logan Canyon Scenic Byway) yesterday. (Amazing how the hill climb out of Garden City was no problem at all without Pullwinkle (our trailer) trying to keep up with us.) Until you have pulled a trailer up and over a pass, you have no idea how trepidatious it can be. At least, I had no idea until we pulled our first trailer some 29 years ago. But after all the adventures we have had pulling a trailer, I kind of know what to expect. But then, every damn pass is different. Some have easy grades and some make you so scared you almost wet your pants. And throughout the years we have seen many of both. So, at least for us, we like to park the trailer and drive the really hairy passes with our trailer safely parked at a campground. It’s not always possible, but definitely the preferred approach.

Starting up out of Garden City. Just to either side of the dirt bump you can see Bear Lake. This whole area was almost deserted. But as I remember from a previous visit, in the summer this place is jumpin’!

This scenic drive begins on the Logan Canyon scenic byway. A seven-mile paved road climbs to a height of 8050 feet (2454 m) to reach Tony Grove Lake and the Mount Naomi Wilderness area. The area around this glacial lake explodes into wildflowers in the early summer. (Or so I’m told!)

Beautiful trees everywhere
Incredible vistas
I love the way the tree trunk starts out at an angle
Closer view
Nice walking path
I like it here
More beautiful trees on our way back down


After this lovely scenic drive, it was time to get back to camp to prepare our portion of the evening meal to be shared with Jim and Margo. Since Jim and Margo had prepared our breakfast, I was to bring the appetizers, salad, side dish, and dessert for the evening meal. Jim was preparing the entrée. Brined and grilled pork chops.
So, I prepared a small appetizer spread including Braunschweiger pate (homemade), a couple cheesy offerings, black olives, and nuts to begin the meal. Then a green salad with apple and blue cheese, a mushroom rice pilaf, and cookies for dessert. (From our freezer). And of course, cocktails with the appetizers. Duh!
Then back to our trailer for another terrific night’s sleep.

Thursday, October 7, 2021 – City of Rocks RV, Almo, Idaho – site 24
After a nice breakfast and saying farewell to our dear friends, we headed up the west side of Bear Lake on highway 89 into Idaho. But we hadn’t seen the last of Utah by a long shot. We spent the whole day driving on roads up, down, and sidewise to get to our next destination. We went In and out of Idaho on our drive to the City of Rocks National Reserve near Almo, Idaho. After 89, we turned onto 36 and up and over a pass and then through the Strawberry Canyon. (Still in Idaho.) Turned left onto 34 and into Preston. (Yep, still in Idaho.) Stopped for gas and to change drivers. Then continued south on 34 to 61 (Back in Utah.) Then west to pick up 23 south. Then west on 30 to Interstate 15. Headed south again until we hit Interstate 84, then northwest to Snowville. (Still in Utah.) Then back on to 30 and into beautiful downtown Malta. (Now we are in Idaho again.) Then 77 to Almo Road. Turn left. Then turn right onto a dirt road when you get to the sign that welcomes you to City of Rocks National Reserve. (If you don’t turn, you’d run out of road anyway!) Whew! Even writing about our travels today is mind boggling.
But regardless of all the turns and roads we took, the scenery was delightful. Fall color everywhere. And a nice quiet campground waiting for us. Only one other rig. Can’t beat that! The campground also offers wide open mountain views and is right at the entrance of the City of Rocks National Reserve. Aside from that, it’s basically an open field with a few trees. But its right where it should be if you want to visit this incredible land.
After a nice dinner, it was early to bed to dream about re-visiting all the amazing rock formations we thought we remembered from our previous visit.

Nice campsite

Friday, October 8, 2021 – City of Rocks RV

After breakfast, we were the only rig in camp.

The City of Rocks National Reserve is one of southern Idaho’s best backcountry adventures. It is located in a little-known corner of Idaho, 2 miles from the Utah border. This part of the state lies right at the edge of the Great Basin Desert, and the land has the familiar topography of scattered mountain ranges separated by wide, empty, sagebrush valleys. The 14,407-acre reserve is situated at the south end of the Albion Mountains, and features towering granite pinnacles, fins, and domes that remind visitors of a “city of tall spires”. It has also been referred to as a “silent city”.
There are few roads in the reserve, but they bring you up close and personal to visit the many and varied rock formations. The mountains in the area are generally uninteresting from afar, formed of partly wooded (Pinyon Pine) sides sloping up to flat ridgelines. But for several square miles, the usual rounded, grassy summits are replaced by fantastic formations of eroded granite forming spires, cliffs, arches, and narrow ravines. But you can’t see most of the formations from the main road. (And I use the term “main road” very loosely.) You must go into the reserve and travel the unpaved roads at a leisurely pace. (You couldn’t go any faster than at a leisurely pace. These roads were not built for speed. They were built for Humvees. But Humvees are hard to come by and not very practical since it’s difficult to pass any DMV inspection!) But our trusty Toyota Tundra did just fine. (But a Humvee would have been more fun.)

I’d say that’s some rock!
The long view
Rocks and trees. Simply can’t get enough!
Like I said……
OK, I’m not camping under that heap of rocks. Too many loose rocks for my liking!
Not camping here either!

Next, we visited Lake Cleveland. Only 47 minutes away from camp, Lake Cleveland is at an elevation of 8,300 feet. And the drive there is magnificent. It is one of those, “let’s drive up to the top of the world on a real scary road (albeit paved), view a small lake, look around for a while, and then drive down again – slowly”. And if you are lucky, you arrive back at your camp unscathed. But in all honesty, I’ve been on very few drives with any better views. At times you felt like you were seeing all of Idaho from the comfort of your vehicle. I would recommend this drive to anyone. OK, maybe not someone who suffers from acrophobia. This drive would not be a joy and a delight for them.

Lake Cleveland

After seeing our fill, we paid a visit to Malta for gas. Also, a stop at the Batter Up bakery for cinnamon rolls and dinner rolls with honey butter. Yum!
Then back to camp for dinner, reading, writing, and pillows.

Just before I started prepping for dinner, neighbors arrived. A lovely family of four, complete with small trailer and side-by-side. I should have taken a picture while the side-by-side was still on top of the truck. But I thought that might be rude. But when the whole process got to this point, I threw manners aside. You just can’t help yourself when something like this happens right in your own neighborhood! Plus, if you are going to show off like this guy did, you should expect to have a permanent record of your daring and audacity for all to witness!

Saturday, October 9, 2021 – Bruneau Dunes SP, Mountain Home, ID – site 1 in the Broken Wheel loop
Left camp at a reasonable time, (At least, reasonable for us!) Then north on the Almo Road, north on 77 (bucking the wind the whole time), through the town of Declo, a thriving mini metropolis in the middle of nowhere, and west on I-84 to highway 78 which took us right to our destination.
Parked the trailer under blue skies and spent the afternoon outside the trailer. Andy took a short bicycle ride, and I might have fallen asleep reading.

Loved our campsite. But then, we love this park.
Mainly sagebrush, except in the campground

A bit about the dunes, the main feature of the park. The dunes are unique in the Western Hemisphere. Where other sand dunes in the Americas form at the edge of a natural basin, the Bruneau dunes form near the center. The basin has acted as a natural sand trap for over 12,000 years.
The dunes may have started with sands from the Bonneville Flood about 15,000 years ago. With prevailing winds blowing from the southeast 28 percent of the time and from the northwest 32 percent of the time, the dunes stay fairly stable. And unlike most dunes, these heaps of sand do not drift far. In fact, the state park is the site of North America’s tallest single-structured sand dune, which is approximately 470 feet in height. The state park also includes desert, prairie, lake, and marsh habitat. So, a very interesting place to visit. And a very nice place to park a trailer.

Sunday, October 10, 2021 – Burns RV Park, Burns, OR – site 31
Originally, we were to have camped at the Quail Ridge RV Park in Burns. Got there and the “park” was basically a gravel lot. No amenities such as bathrooms, trees, grass, picnic tables, fire pits, etc. The place was literally a gravel parking lot. We stopped, looked around, found our site which would have had us backed up to a chain link fence with homes on the other side that were less than attractive. (Not the best part of town.)
We instantly decided this was not the place for us. Paid for, or not! So, we decided to take our chances with the nice campground we had seen as we drove into town. Turns out the Good Sam Burns RV Park had a lovely available site for our trailer, and we ended up having a very pleasant stay. Just another reminder that false advertising is alive and well. Quail ridge indeed!

Nice campsite


After getting settled, we decided dinner would be nice. Upon a recommendation from our park host, it was off to Boomer’s Place in the booming metropolis of Hines, Oregon.

Boomer’s

Now, this is not your ordinary diner. I mean really, how many dining establishments advertise – “where great food, craft-brewed beer, and fly fishing meet”! See! How could we possibly resist an opportunity to dine at such an establishment?
When we arrived, we were greeted by Boomer himself. Funny, caustic, friendly, satirical, fun-loving, and at the time – harried. It turns out he was the entire staff for the evening. Greeter, seater, chef, waiter, and producer of bill. I ordered a chicken fried steak and Mr. C. had a blacked salmon Caesar salad. Great food and fun surroundings.
As we were leaving, I casually mentioned that perhaps he should hire some help. (And of course I said this in my usual helpful and kind way.) He responded that if he could find someone to help, he surely would do just that! (I felt like such a dope. All kinds of small businesses are trying to find workers. I should have thought about that before I opened my mouth.)
But as I told Andy on our way back to the trailer, if I lived in Hines (next door to Burns), I would help him out even if I didn’t make a cent. Mainly because the food and ambience were worth protecting. And because Boomer was definitely the kind of person, who if given the opportunity, I’m sure could become a good friend.

Monday, October 11, 2021 – Burns RV Park
After a nice breakfast, we decided to take a drive to one of our favorite areas of the state. The High Desert Discovery Scenic Byway begins at Burns and proceeds south on Highway 205. Along the way there are great views of Steens Mountain to the south and Malheur Lake and the Malheur National Wildlife Refuge along the road.
Skirting the marshes of the Malheur National Wildlife Refuge, we soon came to the Diamond Loop Tour Route, which leads to Diamond Craters and the Peter French Round Barn.
The Diamond Craters area has some of the most diverse basaltic volcanic features in the nation clustered within a small, semi-accessible area. The 27-square-mile area consists of basaltic lava flows, cinder cones, and maars. (A maar is a broad, shallow crater formed by a volcanic eruption with little lava and in the right season, typically fills with ground water.) The road that leads you to these areas is not paved. Neither is it wide, or easy to navigate. So, caution is advised. (Where’s that Humvee when you need it?) Even in our 4-wheel drive truck, the road was quite challenging. But the effort was worth it. Unfortunately, the individual features did not photograph very well. (OK, the photographer didn’t really know how to capture these splendid formations to best effect. She did try, however. But they are at their best seen in person.)

Like I said, not an easy area to capture with a simple camera like my aim and shoot. But in person, as Mr. C. will attest, worth seeing.


Next it was a visit to the famous Peter French Round Barn.
We had visited this barn on our first visit to this area with Andy’s parents 20-some years ago. On our two subsequent trips, we had taken other drives including the drive south on the western side of Steens Mountain to Fields. And we had visited the wild mustangs. But we had not taken the opportunity to visit this unique barn again. And I am so glad we made the time this trip. Because, this barn is truly unique.
According to an Oregon State Parks site, “the Pete French Round Barn remains a monument to one man’s livestock empire. Peter French arrived in 1872 and began amassing land and cattle. By the mid-1880s, his enterprise had grown to 70,000 acres and 45,000 head of cattle.
Some claimed he didn’t legally acquire the land or water rights, which prompted land disputes and court cases and added to his controversial reputation. One of the disputes eventually led to his murder in 1897.
Although dubbed the ‘Cattle King,” French was the first rancher in the area to put up hay. He also raised thousands of sheep for their wool. The Round Barn was used to train wild horses to pull long wagon trains full of wool, hay and supplies to market in Oregon City.
The interior of the barn consists of a circular rock wall, constructed with local rock and mud, which enclosed the central stable area. The remainder of the structure is constructed from lumber that was hauled to the site from 60 miles to the north. The interior is unique in that it is supported by juniper posts. The center area was used as a horse stable; around the outside of the rock wall, there is a covered circular track that was used to exercise horses during winter months. The barn looks much as it did when cattleman Pete French constructed it.

The circular rock wall
Supported by juniper posts
The interior horse stable
The covered circular track used to exercise horses during the winter months
Expanded view of the covered track

In today’s landscape, this type of barn is unique. But during 1880–1920, round barns became popular in the Midwest where they were promoted as being efficient for progressive methods of farming. The Round Barn has sweeping views of the high buttes surrounding the low plains and marshes with the picturesque Steens Mountain towering in the distance.”
A great place to visit, and as in our case – re-visit.
Then it was on through Frenchglen and onto a dirt road that leads to the best area to view all the denizens of this marshy area. The refuge is 39 miles wide and 40 miles long and is home to 320 bird species. Spring is the most spectacular season for bird watching, but we decided to drive on the dirt road that cuts right through the refuge anyway to see if there were still any birdies that would appreciate having their picture taken. But alas, hardly any birds to be seen, and none that offered themselves to be immortalized on my blog post. So, we only drove half the way and then bailed back to the main road.

One of the ponds that still had water in it. Most of the smaller ponds were completely dry. This is an amazing area to visit in the Spring. In the fall, all the surrounding flat area are being used to grow hay.
Storms a comin’
Bring it on!!!
But such a beautiful area

Then it was back to camp for dinner, reading, writing, and arithmetic if you consider Andy balancing our accounts and making sure we were still in the black.

Tuesday, October 12, 2021 – La Pine SP, La Pine, OR – site S23
After a big breakfast, it was time to break camp. Next stop La Pine State Park.
So, we hopped on US-20 bound first for Bend, OR. Now this was new road for us, but it certainly will not be the last time we drive this route. The reason being, that as you approach Bend from the east, on a clear day, like we experienced, you are blessed with an amazing view of the Oregon Cascades from Mt. Bachelor to Mt. Hood. But at first glance, the perspective was kind of funny. It was as if we were at a higher elevation looking down on the Sisters*. Strange. But as we got closer, the Sisters somehow shifted into position, and they loomed over us – as well they should!
*Part of the Cascade Volcanic Arc and the Cascade Range located in the Three Sisters Wilderness, Three Sisters were known to the pioneers as Faith (North Sister), Hope (Middle Sister) and Charity (South Sister).
Arrived safely in Bend to road construction and masses of humanity. And new townhouses, apartments, shopping centers, etc. every-damn-where! All I could think was for Andy to GET US OUT OF HERE! So, being the jolly good fellow he is, and a darned good mind reader to boot, he drove us straight to La Pine. And to the lovely state park nestled deep in the woods.

And just behind our campsite, the mighty Deschutes River
Love the color of the moss (or whatever the heck it is)

After setting up camp, it was time to read and write, then dinner, then an early to bed. And BTW, it was cold. And if truth be known, we were somewhat concerned about snow. OK, not somewhat in my case. I was darned worried about snow. Didn’t happen. But it could have!! But cold enough that we had to disconnect the water so the hose water wouldn’t freeze and/or cause damage to the park’s water connection.

Wednesday, October 13, 2021 – La Pine SP
For today’s grand adventure, we drove south to Crescent, then west on Crescent Cutoff to the southern end of the Cascades Lakes highway. Then up the highway. Next stop Lava Flow Campground just off the Cascade Lakes Highway on Davis Lake. Where, considering that it was fall and the end of a very dry summer, the water was very low. The campground, such as it is, is very primitive, but also absolutely unique. It is nestled in pine trees on a small stretch of beach on the NE corner of the lake, between the end of a gigantic lava flow (somewhere around 100-feet high) and a steep hill. The campground is essentially just a collection of picnic tables and a pit toilet, on a semi-flat area of otherwise unforgiving terrain. And lest you think the lava flow would be fun to climb, think again. The lava rock has nothing to offer besides sharp and jagged edges.
But amazing as it seems, there are a few pine trees that have rooted themselves in the lava rock. How they can maintain life with such an apparent dearth of soil and nutrients is beyond my comprehension. But there they are non the less!

As you can see, the lava flow meets Davis Lake right at the campground
Lovely spot to have a picnic, except it was pretty darn cold when we visited. Perhaps another time!
The rare but beautiful tenacious pine tree
As you can see – the campground parking lot comes right up to the lava flow

Then back on the highway to turn up forest road 42 to visit Twin Lakes Resort. After turning in to check out the resort we drove to the end of the road to visit the Wickiup Reservoir. But before we got to the Wickiup Reservoir, we drove by a smaller reservoir. Where the reservoir had been full last time we visited this area, the only water remaining was the Deschutes River that had been damned up in the first place to form the reservoir.

The mighty Deschutes River in all its glory. But at this time of year, an empty reservoir.
But the Wickiup Reservoir was still full of water
And a beautiful body of water to visit

Then up to Crain Prairie Resort and continued north to Forest Road 40 where we turned right and went into Sunriver. We encountered snow on the road over the shoulder of Dry Butte. Then lunch at the Big Belly Burgers and Brew.
Then we took Huntington Road back to camp. Andy went for a hike to Fall River Falls and I wrote up the day’s adventures.

Fall River falls

I guess this is a good time to tell you my tale of woe. Every travel experience since the 6th of October had to be recreated when we got home. Some quirk of fate involving Microsoft Word, my computer, and an evil gremlin, conspired to delete all my written efforts after the 6th. So, I have had to go back and re-write the whole darn travel log from the 6th, from memory! And I’m old. I can’t remember what I had for breakfast most days. So, with help from Andy, I have tried to reconstruct our routes and experiences. But there’s a darn good reason I usually write up the day’s adventures on the same day they occur. Because, well, if you’re over 70 you will completely understand. If you aren’t over 70, your turn will come, and you too will probably be blessed with a flaming case of CRS. So, I know I’m forgetting a lot, and making errors, but it’s the best I can do with my faculties as they are.

Thursday, October 14, 2021 – Peach Beach RV Park, Goldendale, WA – site 39
After some grocery provisioning and taking on of fuel, it was on our way to Peach Beach, one of our favorite places to park our trailer. Our route took us up US-97, thru Bend (not again!), Redmond (where we had the best corndog – ever), Madras, Shaniko, and Moro straight to Biggs Junction, OR.

If you are in central Oregon and you see one of these food trucks – stop. Then order one of each!


Biggs is a station on the Union Pacific Railroad (UP) at what was once a junction with the UP’s Grass Valley line, since abandoned. Biggs was named for a nearby landowner, W. H. Biggs, who settled in the area in 1880. The rail line was originally owned by the Oregon Railway and Navigation Company (OR&N). In 1885 the OR&N station at Biggs was called Spanish Hollow, after the canyon that opens onto the river at that location. The canyon was said to be named because a Spanish ox died there in the days of the Oregon Trail. (Oh, the things you learn on Wikipedia!) The Oregon Trail ran parallel with today’s US-97. Biggs is where travelers on the Oregon Trail would first see the mighty Columbia River after their overland journey.
The current community of Biggs Junction was named for the station, which is less than a mile west of the current junction at the intersection of I-84 and US- 97. And calling this massive truck center with an abundance of fast-food joints a community, is a bit of a stretch. But Biggs Junction has its redeeming qualities. Easy place to get gas when you are towing a trailer and it’s right across the river from Peach Beach!

Our fabulous campsite right on the river. Roll on mighty Columbia!
You can’t see that right behind our trailer is a drop of about 3 feet. Thus the huge rocks behind our trailer.

Friday, October 15, 2021 – Peach Beach RV Park
Today was another fun day. We decided to explore some of the areas around Biggs Junction. So, turning right at Biggs Junction, after crossing the mighty Columbia River from the Washington side, we were minding our own business, when I happened to glance to my left, and there they were. Airplane wings. Stacked up in a roped off area right next to the road. What caused us to stop, was a need to capture these huge “wings” on film. (So, to speak.) Because on our way from Mountain Home, Idaho to Bruneau Dunes SP, we saw some of the largest and most diverse wide loads being hauled by semi trucks that either of us had ever encountered. Huge tube-like critters. And very strange looking generator like monstrosities. But one of the strangest loads on really long-bed trailers, were, what we thought at the time to be airplane wings. So, I asked Andy to turn the truck around so that I could get a picture.
I got out of the truck and started towards a good place to snap a picture, when this gentleman approached me to tell me that this area was off limits. I assured him I was not an industrial spy, or any type of spy for that matter, and that all I wanted was a picture for my travel log. He was fine with that. But he assured me that the items in question were not airplane wings. They were wind turbine blades. Of course, they were! So, he proceeded to tell me about all the new wind turbines that were being installed (planted) on the plateau above the river on the Oregon side. And that the blades had been manufactured overseas, unloaded off ships at the Port of Vancouver, and then trucked to their present location. He also explained how wind turbines work.
Wind turbines work on a simple principle: instead of using electricity to make wind, like an electric fan, wind turbines use wind to make electricity. Wind turns the propeller-like blades of a turbine around a rotor, which then spins a generator, which in turn creates electricity. A nice man, and a very helpful man.

OK, so they’re blades, not wings. Hard to tell when you are meeting a truck and you are both traveling at 60 MPH. (My story and I’m sticking to it!

By the time I got back to the truck, Andy had figured it out. We both felt like dummies because we had been seeing wind turbines in various places throughout our trip. Plus, there were no airplane manufacturers anywhere in the vicinity. Duh!
So, we took in all this new information, then got back on the road, and proceeded up the Fulton Canyon (206) to Wasco.
What amazed me as we came to the top of the canyon and onto the plateau, was the number and vastness of the wheat fields. I had no idea anything like this existed once you got to the top of the Columbia River canyon walls. Rolling hills with wheat fields dotted with wind turbines. Lots of wind turbines. And no wheat left at the base of those huge electricity making monsters. The term “picked clean” comes to mind! And the countryside, really lovely in its own way. Basically golden rolling hills at this time of year. Of course, the sun was shining, so that didn’t hurt.
Next, we continued on 206 to explore the Cottonwood Canyon and the Cottonwood Canyon State Park.

The walls of Cottonwood Canyon
A view into the canyon from above the campground

Cottonwood Canyon State Park, established in 2013, is the second largest state park in Oregon, encompassing 8,000 acres on the lower John Day River. The largest herd of California bighorn sheep live in the area, as do Rocky Mountain elk, mule deer, pronghorn, coyotes, and many smaller mammals. A variety of snakes, including the western rattlesnake, live in the park, which is also home to several lizard species. Fish in the river include Chinook salmon, steelhead, catfish, carp, and smallmouth bass. And because the park is so new, it practically sparkles.
So, after driving through the park it was time to head back to camp, with a small side drive from Wasco down Scott Canyon to Rufus, home of the John Day Dam and the Giles French Park. Stretching for 1.7 miles from Rufus to the entrance to the dam, Giles French Park is owned and operated by the Army Corps of Engineers and, like most Corps of Engineers projects, allows free camping for up to 14 days. And there were a few trailers and camping vehicles, but primarily there were green areas and parking areas where those who wished to, could spend a lovely day right on the river.

The John Day Dam
A portion of the Giles French Park
Looking across the magnificent Columbia River to our home state. Good to be almost home.

Then onto a frontage road that leads back to where we started – Biggs Junction. And just because we could – we shared a large chocolate shake from McDonalds. Age does have its privileges!
Then back to the trailer and a late afternoon read outside.

Perfect day to sit outside and read

Saturday, October 16, 2021 – Yakima River RV, Ellensburg, WA – site 25
An easy run from Peach Beach up and over Satus Pass (elevation 3107 feet) on US Highway 97. The pass connects Goldendale and the Klickitat Valley with the Yakama Indian Reservation and the Yakima Valley to the north. The Simcoe Mountains lie to the west of Satus Pass, and Bickleton Ridge in the Horse Heaven Hills to the east.
But before you reach the top of the pass (about 10 miles north of Goldendale), we had to make a stop at one of our favorite dining establishments – St. John’s Monastery & Bakery.
The Holy Monastery of St. John the Forerunner was founded in 1995, when local Doctor Gerald Timmer donated his 48-acre property to the Greek Orthodox Diocese of San Francisco for the foundation of a women’s monastic community. There are now 20 nuns and novices at St. John’s Monastery. The monastery supports itself solely by the handiwork of the sisters and donations. They practice the traditional arts of the Orthodox church including: writing Byzantine icons, knotting prayer ropes, making incense, and dipping beeswax candles. They also mount icon prints and make natural soap and lotion and bake traditional Greek food and pastries for their bakery and gift shop.
For us, it would be practically sacrilegious to pass this bakery without stopping for a gyro or spanakopita and an espresso drink for Mr. C. The food is terrific, the nuns are delightful, the coffee is great, and the shop is very interesting to walk around while you wait for your food to appear as if by divine intervention. (The kitchen is off-site, so food is delivered to your table by one of the nuns.) After eating our delicious gyros, it was back on the road for us.
There are two ways to get from Yakima to Ellensburg. One way is to travel Interstate 82 up and over two ridges, Umtanum and Manastash. A nice way to go, but by far, the preferred route for us is SR 821, designated the Yakima River Canyon Scenic Byway.
The canyon was formed approximately 10 million years ago through the erosion of rocks formed by basalt lava flows. The byway passes through shrub-steppe habitats that are home to trout, bighorn sheep, mule deer, and a variety of visiting or permanent bird species.
Near the south end of the Yakima River Canyon, which cuts across the Umtanum Ridge, SR 821 crosses into Kittitas County. The two-lane highway generally runs along the bottom of the canyon, to the east of the river and railroad and paralleled to the east by I-82. At its south end, the highway passes downhill from an earlier alignment that was tunneled under a section of the ridge. At Roza Dam, the railroad crosses over to the west side of the river while SR 821 stays uphill from the river, cutting through part of the ridge. The highway continues north, following the cliffs along the meandering river and opposite the railroad and the Wenas Wildlife Area to the west. It passes through 9,000 acres of land owned by the Bureau of Land Management, which includes several campgrounds, boat launches, and four recreational areas. The area also has several cattle ranches and farms centered around the Burbank Valley. Midway through the valley, SR 821 passes the Canyon River Ranch, an isolated rest area with shops, restaurants, and cabins.
But the main reasons for us taking this route was because it is a beautiful canyon and we hadn’t visited it in many years. And at this time of year, the fall color would be spectacular. Neither of us could remember this canyon being so amazing, so we were simply blown away by the beauty. And a surprise, at least for me since I usually just go along for the ride, sat Yakima River RV. Perfect. Sorry no pictures of the canyon, but we were getting close to home and my camera finger was tired. But, this glorious canyon is close to home. So, we will be back. And we will take pictures. So, stay tuned.

Our site at Yakima River RV. Loved the fall color in the trees.
Andy grilling steak on our last night in camp
The real reason I love to go traveling. And no, not for the grilled steak. It’s for the fun I have with this wonderful man.

Sunday, October 17, 2021 – HOME
After a small breakfast and cleaning as much of the inside of the trailer as possible, this being our last day on the road and in preparation to turn the trailer over to have it winterized, we were on the road by 11:11 am. (Pretty good considering all the stuff that had to get done before we left camp.)
Then onto I-90 and home. But on the way, even though we had traveled Snoqualmie Pass many times, the trees had never looked more glorious, especially the vine maple. It was like seeing the pass for the first time.
Safely back at our storage facility, we unloaded the fridge and freezer, grabbed a few items of clothing, remembered our toiletries and daily pills, and left the rest until the next day. We were tired and just wanted to set foot in our primary dwelling.
Traveling in a trailer is wonderful, but part of the pleasure is getting home. Kitties waiting to be loved on, a shower that you can do the can-can in if you so choose, and water that comes out of faucets that don’t have to first be hooked-up, pumped, or the hot water heater turned on. Water at home just appears as if by magic. And just like you want it. There really is no place like home.
But give me a trailer anytime over a hotel room. Your cloths don’t have to be unpacked every night, you can prepare your own meals, your booze is chilling in your own refrigerator, and maid service is complimentary.
As I looked out my kitchen window when we got home, I thought of all the wonders of nature I had seen on our trip. But the most beautiful view for me is still the one I see every day out my east facing windows. Trees, Port Susan Bay, and the Cascade Mountains. And I realized again, how exceedingly lucky I am. Not only to be able to enjoy my home, but be able to experience such wonderful travels with Mr. C.
So, thanks for coming along with us on our latest adventure. My hope for you is that you too have the chance to experience your own adventures and make your own memories.
And as always – Peace and Love to all.

CHOCOLATE CHIP AND PEANUT BUTTER CHIP COOKIES

OK, you know you are getting old when a simple surgical procedure kicks your keister! And therein lies the reason, or at least half of the reason, why I haven’t been posting new recipes at my normal prodigious publication rate! The other half of my excuse is an almost month-long trailer trip. And when we are vacationing, my writing time is spent on a travel log. (Soon to be published BTW.)

But until that riveting commentary on life in a trailer is published, you will have to make-due with this cookie recipe.

Every trailer trip food plan begins with what cookies to bake for the upcoming adventure. (Proves I still have my priorities straight! Right?!) So, for this just completed trip I made a batch of these delightful cookies and a batch of Strawberry Dream Oatmeal Bars. (Recipe to be published after I finish the travel log.)

Both types of cookies were quite delicious and stayed fresh throughout the entire trip. OK, the dream bars traveled nestled in the trailer freezer between 2 pints of homemade chili and 2 mini meatloaf that I had prepared before we left on our trip. And I must say, the dream bars were really tasty when straight out of the freezer. But more about these bars when I get around to writing up the post and expounding on the wonders of these simple to make bar cookies.

Because I have only been combining peanut butter and chocolate chips together now for approximately 70 years, why is it until I reached the fine old age of 77, did it never occur to me to just put both kind of chips in a simple cookie batter. I realize my question is rhetorical, but I am still amazed at myself for being so dense. I guess I should just be thankful that any kind of new idea can still happen in my addled brain. Anyway – I did eventually think to put the two types of chips together and it did make for a very delicious cookie.

So, if you too like the combination of peanut butter and chocolate in a really delicious vanilla base, make a batch of these cookies at your earliest convenience.

And do read my travel write-up when it comes out in a few days. We are extremely lucky to be able to see our wonderful country first-hand, and it is my pleasure to share our adventures with you all.

I have missed trying out new recipes and sharing the ones that work with you all. So, get ready for more recipes and my random thoughts on subjects that should not be expounded upon by a person who is old enough to know better!

And as always – peace and love to all.

1 c. (2 sticks) unsalted butter, room temperature  

1 c. granulated sugar  

1 c. brown sugar, packed  

2 lg. eggs

2 tsp. vanilla

3 c. unbleached all-purpose flour, fluffed 

1 tsp. baking soda  

½ tsp. baking powder  

1 tsp. kosher salt  

1 c. semi-sweet or dark chocolate chips

1 (10-oz.) pkg. peanut butter chips   

Cream the butter and sugars together until soft. Add the eggs and vanilla; beat until fluffy.

In a separate bowl whisk the flour, baking soda, baking powder, and salt together. Add to the butter mixture and beat just until combined. Add the chocolate chips and peanut butter chips; mix well.

Using a #30 (2 tablespoons) ice cream scoop, plop cookies 2-inches apart on parchment paper lined baking sheets.

Bake in a pre-heated 375-degree oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown and let sit on the baking pan for 2 minutes before removing to a cooling rack. Store in an airtight container.

Note: DO NOT OVERBAKE THESE COOKIES. They will not look done when you remove them from the oven. That is exactly how they should look!

Max and Miles on their new “desk bed”

YELLOW CAKE WITH FRESH HUCKLEBERRY FILLING AND CREAM CHEESE FROSTING

When Mr. C. arrived home recently after a day long jaunt up on Mt. Baker, he arrived not only with a smile on his face, but also with a small container of blue huckleberries. Now if you have never been hiking and picked wild huckleberries as you plodded along, then you have missed out on one of life’s most pleasant experiences. Because there is just nothin’ finer than hiking along nibbling on nature’s bounty. (Except of course if nature’s bounty comes to you!) (And nothing better to turn your fingers blue either, I might add!) So, with my gift of fresh huckleberries in hand, I set about thinking of ways to use the berries to full advantage.       

Unfortunately, there weren’t enough berries to build a pie. But being the cake lover that I am, I immediately thought about using the berries in a filling. But not a large cake, because it’s just the two of us. (Even though we did end up sharing some of the cake with our neighbors Mark and Vicki.)

So, the result of my plotting and planning is the recipe you find below. And thankfully, the lovely huckleberries with their “blueberries on steroids/sweet and tart at the same time” flavor came through very well in the filling. And the cake part itself was delicious and very simple to make. All in all, a very delectable dessert.

So, I hope you give this recipe a try. You and your family are sure to like it. And if you have never eaten a huckleberry, get yourself up into the mountains. Huckleberries grow best as an under crop in subalpine forests. They are generally found on moist, moderately deep, well-drained soils. But watch out for bears. They love huckleberries too.    

As always, have fun dreaming up new and delicious ways to provide great food for not only yourself, but for your entire family. Even if you live alone, you need to treat yourself to special dishes or “fancy food” occasionally too. One easy way to make sure this happens, is to invite a friend or friends over for dinner. Then do it up with style. Fix your favorite dishes, set a beautiful table, offer dessert, and don’t forget a few nibbles set out when your guest or guests first arrive. Sets the tone for the whole evening. And then, you will probably have wonderful leftovers. Yippee-skippy! And you will have had the pleasure of treating your friends to a wonderful evening. And nothing feels better than that!

Peace and love to all.

Huckleberry Filling: (plus flavoring for frosting)

 1 c. huckleberries, whole

3 T. granulated sugar

3 T. water, divided

2 tsp. fresh lemon juice (cuts the sweetness & brings out the berry flavor)

2 tsp. cornstarch

Combine the berries, sugar, 2 tablespoons of the water, and lemon juice in a small saucepan. Simmer until the berries start to burst. Mash the berries a bit, then add the remaining tablespoon of water mixed with the cornstarch. Simmer until thick and glossy. Remove from heat and allow to cool completely before using as filling for cake and flavoring for frosting.

Cake:

½ c. (1 stick) unsalted butter, room temp.

1 c. granulated sugar

2 med. eggs

2 tsp. vanilla

1 c. unbleached all-purpose flour, fluffed

1 tsp. baking powder

½ tsp. fine sea salt 

½ c. sour cream

Preheat the oven to 325-degrees. Grease, flour, and line 2 8-inch cake pans with parchment paper. Set aside. 

Beat the butter and sugar together with an electric mixer until smooth and creamy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in the vanilla.

In a separate bowl, whisk the flour, baking powder, and salt together. Add the flour mixture to the butter mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Don’t over-mix. Scoop the batter evenly into the prepared pans.

Bake for 23-26 minutes or until a toothpick inserted into the center comes out clean. (Check after 23 minutes to be sure.) Don’t over-bake.

Remove from oven, turn one of the layers onto a cake plate. The other onto a wire rack. Slowly remove the parchment paper and allow to cool completely before assembling the cake.

Huckleberry Cream Cheese Frosting:

4 oz. (½ lg. pkg.) cream cheese, softened

¼ c. (½ stick unsalted butter, softened

¼ tsp. vanilla extract

pinch kosher salt

1 T. of the huckleberry filling

2 c. powdered sugar, or more to achieve desired thickness 

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Add the vanilla, salt, and tablespoon of the huckleberry filling.

Reduce the mixer speed to low, then add the powdered sugar. Once the sugar begins to incorporate, increase the mixer to high speed and beat until soft and creamy. Add additional powdered sugar as needed. Frost the cake as soon as it’s completely cooled.

To Assemble the Cake:

If you haven’t already prepared the frosting using a tablespoon of the filling, reserve 1 tablespoon of the filling to flavor the frosting at this time. Spread all the rest over the layer that is on the cake plate. Then carefully place the top cake layer over the filling. Spread the frosting over the entire cake.

 

SHRIMP OR PORK EGG FU YUNG WITH GRAVY OR SAUCE

Pork Egg Fu Yung

If you are new to my blog, there is something more you should know about me than just what I have confessed to in my introduction – “It’s really just all about me!” I love Chinese food. And not the kind you find in China because I have never been there. Nope, I love the kind of Chinese food you find in good old American Chinese restaurants, especially the ones that can be found in any large-city International District. And I especially love the dishes that have only a superficial resemblance to any dish you might actually find in China. Except for one. Because even though egg fu yung is considered an American Chinese dish, its culinary roots reach back to Shanghai, and the name of this dish is Cantonese, with several accepted spellings including egg foo young, egg fooyung, egg foo yong, egg fu yung, and egg furong. I have chosen to spell this dish egg fu yung, because, well I don’t know why, I just have!  For the sake of simplicity, you may think of this dish as basically a fried omelet, with not very much meat, lots of veggies, and topped with a yummy sauce or gravy.  

You will notice that I have included 2 recipes for the gravy/sauce. I made them both but couldn’t choose which one I preferred. And neither could Mr. C. or our dear friends Mark and Vicki. So, your choice.

Now after a rudimentary glance at these recipes, you might think they would be anything but easy to prepare. But I’m here to tell you, they are not difficult at all. Just preparing a simple gravy or sauce, then a bit of hacking and slashing of veggies, a bit of playing with the meat, then combining all the egg fu yung ingredients together. (Except the gravy/sauce that is!) And once you’ve ladled the egg mixture into the pan, you are about 3-5 minutes away from sitting down to dine.

So, if you too are a Chinese food fan, then I think you are in for a treat. And even though you may be a true Chinese food aficionado, I’m willing to bet you haven’t ordered egg fu yung in quite some time. Because if you are like me, you consider yourself to be a “foodie”. And how can a true food connoisseur consider a humble and often thought of “secondary” dish now be relighted to the highly sought over position of “entrée”? Well, until recently, I wouldn’t have considered egg fu yung to be the star of the show either. In fact, I hadn’t ordered it in years. OK, decades. But during a recent visit to a Chinese restaurant, I was advised to order it, and I simply flipped over how delicious it was. It was my favorite dish on the table. What had I been waiting for? So, be reminded. Egg Fu Yung is delicious, and when you make it yourself, you can include any old meat or veggies you choose. And regulate the amount of salt, etc. etc. So, take my advise and make this dish at your earliest convenience. It is truly delicious, not too expensive to prepare, and a lot less caloric than many other Chinese dishes that you might enjoy.

As always, have fun in your kitchen. Try new recipes, especially the dishes you enjoy the most when you go out to eat. They may be easier to prepare than you would imagine. And don’t get me started on how much money you will save by fixing your favorite dishes at home. I neither have the time nor the energy to prepare a 60-page dissertation on nutrition, unpronounceable ingredients, marketing, and economics.  

Peace and love to all.

Egg Fu Yung “Gravy”

Egg Fu Yung Gravy:

¼ c. vegetable oil

¼ c. finely diced onion

6 med. button mushrooms, chopped well (or the equivalent in chopped shiitake mushrooms)

2 garlic cloves, finely minced

¼ c. flour

1 tsp. granulated sugar

pinch white pepper

2 c. water

3 tsp. chicken or vegetable base (I use Better Than Bouillon bases)

2 T. dark soy sauce

2 tsp. toasted sesame oil

Heat the vegetable oil in a frying pan. Add the onion, mushrooms, and garlic and cook until the garlic starts to brown. Whisk in the flour and cook for at least one minute. As it cooks whisk in the sugar and white pepper.

Slowly whisk in the water and chicken base. Cook until nice large bubbles appear. Then stir in the soy sauce and cook for another minute. Taste and adjust seasoning. Just before serving, whisk in the sesame oil.

Simple Egg Fu Yung “Sauce

Simple Egg Fu Yung Sauce:

4 tsp. cornstarch

1 c. beef broth or 1 cup water and 1 teaspoon beef

2 T. soy sauce

Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly. Boil for 1 minute; serve hot.

SHRIMP Egg Fu Yung:

2 T. vegetable oil, divided

3-4 button mushrooms, chopped

⅓ c. thinly sliced celery

1 sm. garlic clove, finely minced

6 eggs

½ c. bean sprouts

3 green onions, thinly sliced, divided

4 oz. chopped raw shrimp    

¼ tsp. kosher salt

pinch white pepper

1 tsp. sesame oil

sesame seeds, opt. garnish

steamed rice

Heat 1 tablespoon of the vegetable oil in a very large, non-stick pan. Cook the mushrooms and celery until just starting to get soft. Add the garlic and cook for 30 seconds. Remove from heat and set aside.

Whisk eggs in a bowl. Add the beansprouts, ¾ of the green onions, raw shrimp, salt, and pepper. Add the cooked mushrooms, celery, and garlic.

Heat remaining 1 tablespoon vegetable oil and sesame oil in the same very large pan and set over medium heat. (Use additional oil if you feel there isn’t enough in the pan. Especially if your pan is quite large.) Ladle in ¼ of the batter for each egg fu yung. Use a spatula to push edges in to form 4 round(ish) shapes. As mixture sets at the edges, with spatula, gently keep the egg mixture together as if you were corralling sheep. 

Cook until the undersides are medium golden brown then flip and cook the other sides again until nicely browned. (The raw shrimp will cook during this time.)  

Slide omelets onto plates. Dribble on some of the gravy. Then sprinkle with sesame seeds and remaining green onion slices. Serve with a side of rice and the remaining gravy or sauce.

Note: You can use any combination of meat/seafood and veggies. Use a total of 2 to 2½ cups of protein/veggies for 6 eggs.

PORK Egg Fu Yung:

4 oz. ground pork  

½ tsp. soy sauce
½ tsp. oyster sauce

¼ tsp. sugar

dash sesame oil

2 T. vegetable oil, divided

3-4 button mushrooms, thinly sliced

⅓ c. thinly sliced celery

1 sm. garlic clove, finely minced

6 eggs

½ c. bean sprouts

3 green onions, thinly sliced, divided

¼ tsp. kosher salt

pinch white pepper

1 tsp. sesame oil

sesame seeds, opt. garnish

steamed rice

Place pork in a bowl. Mix in the soy sauce, oyster sauce, sugar, and sesame oil. Set aside.

Heat 1 tablespoon of the vegetable oil in a very large, non-stick pan. Cook the mushrooms and celery until just starting to get soft. Add the garlic and cook for 30 seconds. Remove from heat and set aside.

Whisk eggs in a bowl. Add the beansprouts, ¾ of the green onions, salt, and pepper. Add the pork mixture crumbled into the egg mixture with your fingers. Add the cooked mushrooms, celery, and garlic.

Heat remaining 1 tablespoon vegetable oil and sesame oil in the pan and set over medium heat. Ladle in ¼ of the batter for each egg fu yung. Use a spatula to push edges in to form 4 round(ish) shapes. As mixture sets at the edges, with spatula, gently keep the egg mixture together as if you were corralling sheep. 

Cook until the undersides are medium golden brown then flip and cook the other sides again until nicely browned. (The raw pork will cook nicely during this time.)  

Slide omelets onto plates. Dribble with gravy then sprinkle with sesame seeds and remaining green onion slices. Serve with a side of rice and prepared gravy or sauce.

Note: You can use any combination of meat/seafood and veggies. Use a total of 2 to 2½ cups of protein/veggies for 6 eggs.

LEMON AND GARLIC BAKED SPATCHCOCKED CORNISH GAME HEN

On the rare occasions when I consider my kitchen “private enemy number one”, I become fixated on producing the easiest dish possible. And of course, because I know the Gods are probably having a field day watching my conundrum, they seem to take delight in instilling me with a burning desire for a savory meat dish. Which invariably takes a lot of prep time. Well, when this occurred a few days ago, I nixed their fun! I fixed this recipe!

I happened to have all the ingredients on hand. And this dish is super easy to prepare. And you could not ask for a more delicious and savory meat dish. (And I know. It’s not nice to fool Mother Nature or the Gods of “whatever”. And in all truth, I wasn’t trying to be duplicitous. But dang, when an old gal like me doesn’t feel like spending hours in the kitchen, she shouldn’t be needlessly tortured with a hankering for the type of dish that usually takes hours to prepare! That’s simply not fair! Anyway, that’s my story and I’m sticking to it!) But back to this recipe.

After the few minutes it took me to get the game hen in the oven, it occurred to me that maybe I should serve a little something with the game hen. But again, I wasn’t in the mood to go to any trouble. So, I whipped together a simple salad and baked a sweet potato. Done!   

So, the next time you are feeling less than inclined to spend a hunk of time in your kitchen, but still want to give the illusion of having spent quality time slaving away on someone else’s behalf, give this recipe a try. And to make things even easier on myself next time I make this dish, I plan to cut up some regular potatoes and a sweet potato, coat all the pieces with a bit of olive oil, and place the potato chunks right on the pan with the game hen. Then if I still have a tad bit of energy, I might slice up a couple of tomatoes, slather them with olive oil, splatter them with a bit of kosher salt and freshly ground pepper, and decorate the whole mess with basil chiffonade. (That will complete the illusion of time and effort spent.)  At which point, I will probably go sit down and read my book while the oven does the hard work. And no, you don’t have to wait to make this recipe until you are tired of your kitchen. Do make it any old time you want. You will be glad you did.

As always, live your life to the fullest. And if some days the “fullest” you feel you can tolerate is several hours spent reading a good book or listening to your favorite concertos or binge watching several seasons of Schitt’s Creek, then that is just fine. Everyone gets to define “fullest” their own way.   

Peace and love to all.

1 T. unsalted butter, room temp.

1 T. extra virgin olive oil 

1 tsp. dried parsley 

2 garlic cloves, minced

¼ tsp. lemon zest

2 tsp. lemon juice  

½ tsp. seasoned salt, plus more for sprinkling  

freshly ground black pepper

1 (24-oz.) Cornish game hen

In a small bowl, mix the butter, olive oil, parsley, garlic, lemon zest, lemon juice, seasoned salt, and black pepper together. Place the spatchcocked hen on a small, rimmed baking sheet.

Using your fingers, loosen the skin from the breast and legs/thighs and stuff all but 1 tablespoon of the lemon-herb butter under the skin. Rub the remaining butter over the top of the hen. Lightly sprinkle with seasoned salt.

Bake in a pre-heated 375-degree oven for 1 hour or until the skin is golden brown and the internal temperature in the thigh reaches 160-degrees.

Remove from oven and let rest for 10 minutes before serving.

To spatchcock a game hen:

Wash and dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.

  

BACON, SHRIMP, AND CORN CHOWDER

The first thing you might notice after a cursory glance at the ingredients for this recipe, is that there are no potato chunks in this chowder. And I know, many of you don’t consider chowder to be chowder if it doesn’t contain potatoes. And don’t get me wrong, I love potatoes too. But I have eaten far too many chowders (seafood chowders especially) that were half potatoes to the exclusion of other veggies that might actually have given the chowder a lovely flavor base. So, frankly, I’m done with potatoes in my chowders. (That sound you hear is Mr. C. applauding in the background?)  In fact, until the other evening when I ordered a cup of crab and corn chowder at the Brown Lantern Ale House in Anacortes, I hadn’t had a taste of chowder in years. But this crab chowder was so delicious, and to my delight, nary a cheap filler like potato in the entire mixture. Just a lovely creamy chowder filled with real crab and corn. So, my faith in chowders renewed, the next day I glommed together a recipe for (you guessed it) crab and corn chowder.

So, why is this recipe for a shrimp chowder you might be asking yourself? Simple answer. I didn’t have any crab on hand. But I did have bacon, shrimp, and 2 ears of corn. So, the crab and corn recipe is pending. In the meantime, you’ll just have to settle for this recipe. Which by-the-way is delectable. Easy to prepare, and a lot lower in fat than many chowder recipes.

As always, be creative in your kitchen. Trust your instincts, especially if you’ve been cooking for a long time. You know what spices go together. You know what to put in a good spaghetti sauce. And what to throw into meat loaf. And that bacon is it’s own food group! So, yes, of course, if you can’t imagine a chowder without potatoes, serve it up! I won’t know, and even if I did, I’d be the one you heard in the background clapping my hands together in celebration of your knowledge of your families preferences. Because, more than anything, I want you to love cooking. And to feel pride when you feed not only yourself but your family and friends with fantastic food. And if that means potatoes in the chowder you serve, good on you! You’re doing it right!

Peace and love to all.

5-6 slices thick-cut lean bacon, cut into small pieces

½ lb. lg. shrimp, peeled, de-veined, tails removed and cut into small pieces

2 T. unsalted butter

½ c. finely chopped onion

⅓ c. shredded carrot

1 c. thinly sliced celery, plus chopped leaves, if possible

½ red, orange, or yellow bell pepper, finely chopped

3 cloves garlic, finely minced  

¼ tsp. seasoned salt

freshly ground black pepper

pinch crushed red pepper flakes

¼ tsp. dried thyme

¼ tsp. paprika

2 T. unbleached all-purpose flour

1½ c. chicken stock or 1½ c. water and 1½ tsp. chicken base

1 c. whole milk

½ c. half and half

cooked kernels from 2 ears of corn (or 1½ cups frozen) 

2-3 green onions, thinly sliced, for garnish

hot sauce, for table

Fry the bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon to a small bowl. Set aside.

Add the shrimp and cook just until done. With a slotted spoon, remove to the same bowl with the cooked bacon.

Add the butter to the pot and let it melt. Stir in the onion, carrot, celery, and bell pepper. Cook, stirring occasionally, until the veggies are tender, about 5 minutes. Next stir in the garlic, seasoned salt, black pepper, crushed red pepper flakes, dried thyme, and paprika. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly stir in the chicken stock, milk, and half and half until no flour lumps remain. Stir in the corn kernels and bring to a gentle boil. Let bubble until thickened, about 5 minutes. (If the chowder is not as thick as you like, make a beurre manié (paste made with equal parts flour and soft butter mashed together) and stir into the soup. (I would suggest starting with 1 tablespoon each of soft butter and flour. Then if the soup is still not thick enough, repeat the process.) Taste and adjust seasoning.

When ready to serve, stir in the cooked bacon and shrimp and continue cooking just until the shrimp is hot.   

Serve the chowder hot, sprinkled with sliced green onions. Pass hot sauce at table. Great served with Soft Sourdough Rolls. (Recipe to follow in the near future.)  

     

CREAMY BALSAMIC SALAD DRESSING

And yes, the recipe makes more than the little bit you see at the bottom. Once again, I failed to take a picture until after I had made 2 (count them 2) salads already.

So, while in Brookings, Oregon for my son Sven’s wedding, a few of us had dinner the first night at the Black Trumpet Bistro. Daughter Paula ordered the Cobb salad. And after the first bite, she proclaimed the dressing to be the best balsamic dressing she had ever tasted. She offered me a bite, which of course I gladly accepted. And by golly, she was right. The dressing was amazing. So, the next thing out of her mouth was, “mom, would you please work up a recipe for this dressing”? Well, she’s my daughter, so, how could I refuse! (Plus, of course, I wanted more of that dressing in my life too!) So, what I came up with was my spin on Katy’s recipe from her aforkstale.com. site. Basically, the same ingredients but the proportions a bit different. Plus, I used granulated garlic rather than a clove of garlic because I wanted a softer garlic presence. And kosher salt rather than just “salt”. And extra virgin olive oil, because, well, I always use extra virgin olive oil! I don’t even bother with any other kind. But back to this dressing.

All you really need to know is that 1) The dressing is Paula approved. 2) The dressing is Mr. C. approved. 3) The dressing obviously has my seal of approval, or it wouldn’t be on this site to begin with! 4) The dressing is terribly easy to prepare. 5) The dressing will last several days in your refrigerator. 6) If you can name a better tasting purchased balsamic dressing that doesn’t contain any preservatives, too much salt, or unpronounceable ingredients, I will send you a crisp dollar bill! The ball’s in your court!

As always, keep building your own salad dressings. And I know, it’s just so darned easy to buy salad dressing. But think of the money you’ll save by concocting your own. And how much more room you’ll have in your refrigerator by not filling the shelves with 8 to 10 almost empty bottles of dressing that are never going to get eaten. (I’ve tried not to look when I’m in other people’s kitchens and they open their fridge door. But I’m human, and invariably what catches my eye are the salad dressing bottles with a half-inch of dressing glued to the bottom.) (BTW, I’m not proud of this particular brand of voyeurism, but never-the-less I am cursed with this affliction, and I don’t count on any miraculous recovery happening anytime in the near future!) Of course, I welcome any prayers for my rehabilitation. But frankly, I don’t think your lovely thoughts would make a flying fig bit of difference. I’m pretty set in my ways by now. But if you still feel compelled to offer up prayers, I think the poor Afghanistan citizens and Americans trying to leave Afghanistan could use your help.

Peace and love to all.   

6 T. extra virgin olive oil

2 T. balsamic glaze or vinegar (I use Ponti Glassa Gastronomica)  

2 T. mayonnaise

1 T. honey

1½ tsp. Dijon mustard

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

¼ tsp. granulated garlic

In a covered jar, shake all the ingredients together. Store in refrigerator. Shake well before serving.

Perfect tossed with a combination of greens such as romaine, arugula, and baby spinach. For garnishes, any one or combination of the following would be delicious: crumbled bacon, Honey Roasted Walnuts (see recipe below), crumbled bleu or feta cheese, thin slices of apple or pear, dried cranberries, roasted beets, thin slices of red onion. (To name a few. )

Honey Roasted Walnuts

4 c. walnut halves

2 T. granulated sugar

1½ tsp. kosher salt  

1½ tsp. brown sugar, packed

1½ tsp. water

1 T. honey

1 T. canola oil

Preheat the oven to 375-degrees. Spread the walnuts out on a rimmed baking pan. Toast in the oven for about 8 minutes or until they begin to smell toasted.

Meanwhile, stir the sugar and salt together in a large bowl; set aside.

When the nuts are toasted, remove them from the oven and make the glaze.

In a large frying pan over high heat, combine the brown sugar, water, honey, and oil. Stir until the mixture is boiling. Reduce heat and immediately stir in the warm, toasted nuts and cook, stirring just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes.

Remove from heat and toss the hot, glazed nuts in the sugar and salt mixture. Gently stir the nuts until every single one is evenly coated. Return them to the baking sheet and spread them out in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating.

Remove from oven and allow the nuts to cool completely on the pan before you move them around. (Tossing or packaging them before they are completely cool could cause the coating to come off.) When the nuts are completely cooled, store in an airtight container.