As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.
But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.
But dinner still must happen. So, with that in mind, I came up with the recipes you find below.
All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.
After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.
None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.
Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.
In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!
And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.
But regardless, as always, peace and love to all.
GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE
1 lb. lean ground beef
1 T. + ¼ tsp. Montreal Steak Seasoning, divided
1 T. extra virgin olive oil
1 T. unsalted butter
1 onion, finely chopped
1 T. flour
1 c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
2 tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
⅓ c. sour cream
Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.
Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.
Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.
Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.
Place the cooked ground beef patties back in the pan and cook until they are once again warm.
The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)
EASY MIXED-RICE PILAF (for 4)
The rice blend I used. (I like it a lot!)
2¼ c. water
2 tsp. beef base
2 tsp. dehydrated onion pieces
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
1 T. unsalted butter
1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)
Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.
Great served anytime you need a savory rice side dish.
OVEN BAKED ACORN SQUASH (for 2)
1 acorn squash, cut in two along the stem and all seeds removed
water
2 T. unsalted butter
2-4 T. brown sugar
kosher salt
freshly ground black pepper
Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.
Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.
Remove from oven when the squash is very soft. Turn off the oven.
Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)
I think these are pork chops. But the fried chicken cutlets looked a lot like this. (Hey, I’m old! So please, cut me some slack!)
Basil Cream Sauce. (I think.) Or it could be the sausage gravy. Whatever! (Same applies, I’m old and the trip was a couple of months ago.)
I always begin a trailer trip with a variety of already prepared food that I can stick in our trailer freezer and bring out whenever I want. I try to vary the recipe selection, but the following items always accompany our journeys – a quick bread or two, cookies (usually two kinds), chili, a couple of soups, and meat loaf. But the items I have found the most helpful, because they often take time to prepare, are homemade sauces and gravy. I have been bringing marinara sauce along now for years. But on this last trip I also brought sausage gravy (for biscuits and gravy), and this basil cream sauce.
I was a bit hesitant to freeze these cream sauces, but both warmed up perfectly.
In addition to the food I prepare, I always bring packages of breakfast meat (bacon, Sausage, and ham), ground beef, pork chops or pork tenderloin, chicken breasts, steak, Italian dinner sausages, frozen peas, fresh ravioli, and ice cream. (Always must have ice cream on board!)
And of course, we visit grocery stores along the way. But if I have most of the dishes that take a lot of time to prepare made ahead, or cuts of quality meat that may not be available in a grocery store the size of our guest bath, I can rest easier on the road.
But enough about my food insecurities, and back to this recipe.
I found this recipe on the life-in-the-lofthouse.com site. I made some slight changes, but mainly to accommodate preparing the sauce and frying the chicken at different times. And I must say, served with 4-cheese ravioli and frozen petite peas, we enjoyed a delightful meal. (A “gourmet-on-the-go meal” if I do say so myself!)
So, I hope you enjoy this simple chicken dish as much as we do. (And no, you don’t have to own a trailer or be on a trailer trip to make this dish!)
But if you are a fellow travel trailer owner, don’t hesitate to build sauces ahead of time and take them along with you on your next adventure. Homemade sauces are just so much better than most sauces that beckon to you from the shelves of your local grocery store.
Well, it’s early afternoon, and since I don’t need to plan or cook dinner (Mr. C. has a gig in a restaurant this evening), I’m going to help Lucas Davenport find a deranged killer. OK, I’m not really going to be of any assistance, but I’m going along for the ride anyway. My current read is by John Sandford entitled Rules of Prey. And even though I know in the end the killer is going to be found and punished, I’m still excited to find out he gets his! (If only in real life, bad people would get their comeuppance too. But unfortunately, no one has appointed me judge and jury! But if they had, I would make certain that a certain felon would never be able to cause so many people distress or continue to wreak havoc on our planet.) (Just sayin”!)
Peace and love to all.
Fried Chicken
1 lg. boneless, skinless chicken breast, sliced into ½-inch thick cutlets and patted dry
2 T. whole milk
½ c. dried Italian breadcrumbs
3 T. unsalted butter
Place the milk in a shallow bowl, and the breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
In a large skillet, melt the butter over medium-low heat. Cook the coated chicken cutlets until golden-brown on each side and the internal temperature reaches 165-degrees.
Remove from pan and set aside.
Basil Cream Sauce
3 T. unsalted butter
2 cloves garlic, minced
1 T. flour
½ c. chicken broth
½ c. heavy whipping cream or part whole milk
½ c. finely grated Parmesan cheese
¼ c. chopped fresh basil
freshly ground black pepper
Melt the butter in a frying pan. Add the garlic and cook for 1 minute over medium heat. Add the flour and cook for a couple of minutes. Add the chicken broth. Bring to a boil over medium-high heat. Stir in cream. Bring to a light boil and cook for about 5 minutes.
Remove from heat and stir in the Parmesan cheese, chopped basil, and pepper.
I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.
But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.
And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!
And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.
So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!
OK, I’m done now. Just make these croquettes and be happy.
And as always, peace and love to all.
3 eggs, divided
½ -1 tsp. hot sauce (I use Frank’s RedHot)
½ finely diced onion
1 garlic clove, finely minced
¼ tsp. seasoned salt
¼ tsp. white pepper
1 tsp. Cajun seasoning (see my recipe below)
1 green onion, diced
1 c. plain breadcrumbs, divided, or more as needed
2 c. flaked cooked salmon
¼ c. veggie oil
2 T. unsalted butter
Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.
Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.
Place in the fridge for a good half hour to let everything firm up a bit.
Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.
Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container.
Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.
Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.
Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.
Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)
CAJUN MAYO SAUCE
¾ c. mayonnaise
1-3 tsp. Cajun seasoning
½ – 1 tsp. hot sauce (I use Frank’s RedHot)
Mix all together and refrigerate until ready to use.
CREAMY POLENTA
2½ c. chicken broth
1½ c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) cream cheese
Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.
STIR-FRIED SUGAR SNAP PEAS
1 T. extra virgin olive oil
2 c. fresh sugar snap peas
¼ tsp. seasoned salt, or more to taste
freshly ground black pepper
Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
Heat the oil in a skillet over medium-high heat.
Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
Remove from the heat and stir in seasoned salt and pepper. Serve hot.
CAJUN SEASONING:
2 T. paprika
1 T. granulated onion
1 T. granulated garlic
1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)
1 T. dried thyme
1 T. freshly ground black pepper
1 T. kosher salt
1 tsp. cayenne
Combine all the ingredients and store in an air-tight container.
It is never easy to figure out exactly what to serve with soup. But at our house, there are two options that always work for us – garlic bread or cornbread.
So, when I was planning to serve soup at a recent JazzVox concert at our home, I decided to use my recipe for Garlic Bread from Scratch (recipe on site) and instead of cornbread, I thought cornmeal biscuits would be easier to serve. (Spreading butter on cornbread can be kinda messy.) So, based on a bit of research, I came up with the recipe you find below for a biscuit containing cornmeal which provided our guests with a surface on which to easily spread soft butter. And then I thought, why not flavor the butter, because I can’t be the only person who loves not only butter on my cornbread, but a bit of honey or maple syrup too! So, there you have it. The method to my madness!
For this event, I made the biscuits quite small (I used a two-inch biscuit cutter), because they would be easy to eat and because they looked so darn cute on a serving plate.
So, next time you serve soup, you might want to give this recipe a try. Yummy biscuits and the compound butter is really delicious.
Well, my work here is done. And the rest of my day is free of encumbrance. The only decisions I need to make today are 1) which book to read next and 2) what to cook for dinner?
And speaking of books, I just finished (for the second time), Gail Honeyman’s novel entitled Eleanor Oliphant is Completely Fine. It is the kind of book that inspires the reader to strive to be a better person and to have compassion for others who might behave and act strangely. I absolutely suggest you read this book. And speaking of suggestions…..
Please vote for the rights of others in the upcoming November election. For democracy, and civility, and compassion. Our nation is on the brink of losing the fundamental right to freedom. Freedom to believe as we choose, to care for our own bodies as we choose, and to assist those who were not born with the advantages that some of us take for granted.
Peace and love to all.
CORNMEAL BISCUITS
2 c. unbleached all-purpose flour, fluffed
1 c. yellow cornmeal
2 tsp. granulated sugar or maple sugar (if you are using maple syrup in your compound butter)
1 T. baking powder
1 tsp. baking soda
1½ tsp. kosher salt
½ c. (1 stick) cold unsalted butter, cubed
1⅓ c. whole buttermilk
Line a baking sheet with parchment paper.
In the bowl of your food processor, whirl the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and kosher salt together.
Add the cold butter and pulse until the dough resembles coarse crumbs. Slowly add the buttermilk to the flour mixture and pulse just until combined.
Place the dough on a lightly floured surface. Pat the dough with floured hands until about ½ inch thick.
Using a 2½ to 3-inch floured biscuit cutter, form and place the biscuits on the prepared baking sheet. (After cutting the first round of biscuits, pull the remaining dough into a ball, pat out again, and cut more biscuits until all the dough is gone.)
Bake in a pre-heated 425-degree oven for 12-15 minutes, or until just set. Do not overbake.
Remove from oven and serve warm or at room temperature. Great smeared with Honey or Maple Syrup Compound Butter. See the recipe below.
HONEY OR MAPLE SYRUP COMPOUND BUTTER
1 c. (2 sticks) unsalted butter, room temp.
⅓ c. honey or maple syrup
2 T. powdered sugar
¼ – ½ tsp. flaky sea salt
Beat the butter in the bowl of your stand mixer using the paddle attachment for 1 minute on medium speed or until the butter is completely smooth and creamy. Add the honey or maple syrup, powdered sugar, and ¼ teaspoon of the flaky salt.
Beat at a medium-high speed until the mixture is completely smooth, about 1 minute. Scrape down the sides of the bowl and beat until the butter is completely smooth and creamy. Taste. Add more salt if desired. (For the creamiest and fluffiest compound butter, beat for 3-4 minutes.) Scoop into a pretty serving bowl.
Cover tightly and store it in your refrigerator.
Always serve the compound butter at room temperature.
In my opinion, there is just nothing finer than a big old piece of chocolate cake. And I know, how plebian Patti. Chocolate cake, really, wouldn’t you prefer a piece of fabulous cheesecake or lemon meringue pie? And although I can’t argue that I love cheesecake and lemon meringue pie also, sometimes what my mouth yearns for is a piece of moist and tender chocolate cake topped with lots of creamy, dreamy chocolate frosting. And this recipe delivers all my requirements for a truly mouthwatering chocolate cake.
And no, this is not a low-calorie dessert. Between the cake and frosting you go through a whole pound of butter. Yikes. But if what you want is a rich, decadent chocolate cake, you have to just bite the bullet, unwrap those sticks of butter, and decide to start your diet the next day.
But it’s not as if any of us eat chocolate cake every day. That would get old pretty darn quickly. But as a special treat, occasionally, I say live it up. We only go around once, and if I die one day earlier from an occasional lapse of good judgement, then so be it. At least I will die happy. And believe me, this cake is the definition of edible happiness.
Well, that’s it for today. Yesterday I had cataract surgery on my right eye (I had my left eye done 2 weeks ago) and I’m feeling fine except I’m thinking a nap would be just what the doctor ordered. So, if you will excuse me, I’m going to sit in my wing-back chair and read a few pages until the sand man pays me a visit.
But I’ll be back soon to share more fun recipes with all of you. Isn’t life wonderful!
And as always, peace and love to all.
For the Cake:
1 c. (2 sticks) unsalted butter, room temp.
3 c. packed brown sugar
4 eggs, room temp.
1 T. vanilla extract
3 c. unbleached all-purpose flour, fluffed
¾ c. cocoa powder (I use Ghirardelli Premium Cocoa Powder)
1 T. baking soda
½ tsp. kosher salt
1 rounded tsp. instant espresso powder (I use Medaglia D’oro Espresso Instant Coffee)
1½ c. water
1⅓ c. sour cream
Cream the butter and brown sugar together. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
Whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Add to creamed mixture alternately with water and sour cream, beating well after each addition.
Pour into a greased and floured 10×16-inch baking pan.
Bake in a pre-heated 350-degree oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Don’t over-bake!
Remove from the oven and cool completely before frosting.
To freeze the cake, let it cool completely, do not frost it, cover with plastic wrap, and freeze until about 4 hours before you plan to frost the cake and serve it.
If making the cake ahead to serve the same day, frost the cake and refrigerate it until about an hour before serving.
For the Frosting:
1c. (2 sticks) unsalted butter, room temp.
2 tsp. pure vanilla extract
3 c. powdered sugar
½ c. unsweetened cocoa powder
½ tsp. espresso powder
¼ tsp. fine sea salt
4 T. heavy whipping cream, plus more as needed
In the bowl of your stand mixer, using the paddle attachment, beat the butter at high speed until creamy, scraping down the bowl as needed. Add the vanilla and beat on low until combined.
Whisk the powdered sugar, cocoa powder, espresso powder, and salt together until there are no lumps. Add this mixture to the butter in three additions along with the heavy cream. Beat on low speed until sugar is incorporated then increase speed and beat for 3-4 minutes, scraping down the bowl as required. Add additional heavy cream if needed to thin the frosting to your desired consistency. (I prefer fluffier, lighter frostings, so I add more liquid than most.)
Well, I don’t know about you, but neither Mr. C nor I can think of anyone who doesn’t love garlic bread. I mean really, what’s not to love? It’s savory, garlicky, and crunchy. Well, at least it should be crunchy! (In my humble opinion.) Because I don’t appreciate soft garlic bread as much as I do garlic bread with a bit of substance to it. I want garlic bread that can be dunked in something like soup or broth from steamed mussels and not melt before I get it to my mouth. And I know, picky, picky. And no, I wouldn’t turn down a piece of garlic bread if it were soft. But, given a preference, I like my garlic bread to be crisp.
Anyway, the other evening I offered to bring garlic bread to a dinner party being given by a neighbor for another neighbor who was moving away. (Always hard to lose great neighbors.) And as I was looking for garlic bread on my blog, I realized I had never posted the whole enchilada. OK, not an enchilada, but the term applies. I had inadvertently failed to provide my readers with my favorite way to build really great garlic bread. And frankly, there is an art to making garlic bread. Especially at a reasonable price.
It all starts with four simple ingredients. Water, yeast, flour, and salt. After that, the compound butter had better be really, really tasty! And there are as many recipes for garlic butter as there are blackberry bushes. And every good cook has their own secret formula. Maybe more than one. But I have found that this recipe really works for me. And people seem to love it, thus this post!
And I know what you are thinking. Patti, can’t you come up with a recipe for something a bit more exciting than garlic bread? But frankly, for this lover of all things bread like, no I can’t.
Well, that’s it for today. We have a JazzVox concert here this Sunday. And that means, appetizer, main dishes, sides, and dessert for 39 people at 1:00 pm. And I can’t serve anything that requires a knife because unfortunately some people end up with plates on their lap. And there must be at least one crunchy dish. (Two would even be better.) Plus, I try really hard to fix enough dishes for people who are gluten intolerant, vegetarian, allergic to nuts, etc. etc. so that they don’t go hungry. I try my best to fill everyone up, but at some point, I just set my menu and stick to it. You would probably be surprised if I were to write that in all the work of putting on a meal for a large group, it’s the menu that causes me the most stress. The actual food preparation is the easy part. But that would be the truth.
But lest you think I am complaining, rest assured – I love feeding people. It makes me happy.
On that happy note, as always, peace and love to all.
EASY OVERNIGHT BAGUETTES
1½ c. warm water
2¼ tsp. instant yeast
1¼ tsp. kosher salt
3¾ c. bread flour (more or less)
extra virgin olive oil (for greasing the mixing bowl)
Combine the water and yeast in your stand mixer. Add the salt and enough flour to make a shaggy dough. (The dough shouldn’t be sticky. But tacky is perfect. A small amount of dough stubbornly sticking to the bottom of the mixing bowl.)
Pour some olive oil in the bowl (anywhere from 2-3 teaspoons) and using your hands and a stiff spatula, roll the dough into a lightly greased ball. Cover with plastic wrap and refrigerate overnight.
The next day, remove the dough from fridge, punch it down, and let it rest for about 10 minutes. Divide the dough into 4 equal portions.
Shape each piece into about an 8-10-inch log, rounded on each end. Place on a parchment paper lined baking sheet. Cover with a piece of plastic wrap that has been lightly greased with cooking spray. Let the dough rise again until it is almost doubled in size, about 60 minutes.
Lightly spray baguettes with water and place in a pre-heated 450-degree oven for 10 minutes. Then spray again and let bake for about 8-10 minutes more. (The bread is done when it reaches 205-degrees when tested with an instant read thermometer.)
Remove from oven and let cool completely before slicing.
GARLIC BUTTER
¾ c. (1½ sticks) unsalted butter, room temp.
1 T. extra virgin olive oil
4 cloves garlic, finely chopped
¼ tsp. granulated garlic
¼ tsp. kosher salt
freshly ground black pepper
¼ c. finely grated Parmigiano-Reggiano or Parmesan cheese
2 T. finely chopped fresh parsley
Mix the butter, olive oil, minced garlic, granulated garlic, salt, pepper, Parmigiano-Reggiano, and parsley together until smooth and creamy.
On a cutting board, cut the loaves (from the recipe above or your favorite purchased baguette) in half lengthwise. Then lay the bread cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread. Then cut the pieces into individual portions.
Place on a parchment paper lined baking sheet.
Bake in a pre-heated 400-degree oven for about 15 minutes, or until the edges are golden brown and crispy.
Mr. C. has this wonderful habit of bringing lovely cuts of meat into our home. Since Covid, he mostly buys our groceries, and believe me, he is much less frugal than I am. So, when he brings home a steak, it’s a good one. And last night, I decided to cook one of his recent purchases.
And because I know how much he loves peppercorn sauce; I decided to try out the recipe I found on recipetineats.com. (One of my favorite cooking sites BTW). Of course, I made a couple small changes because, yes, I know, I never can leave well enough alone! And I used this new recipe, because I wanted to change things up a bit from my other recipe on this site entitled Pepper Steaks with Bourbon Sauce which he also loves.
And since Mr. C. had unfailingly adhered to my last grocery shopping list, I had 4 small Yukon Gold potatoes to put to good use. But then, I had to find a new recipe for these beautiful potatoes too. Which I did. And of course I had to mess with this recipe too. So, thank you and apologies to another one of my favorite cooking sites – spendwithpennies.com.
Now, having confessed my sins, I can proceed with unabashedly telling you why you should give both recipes a try. Both the steak with sauce and the roasted potatoes were absolutely delicious. Not just good. Totally fabulous. As Mr. C. commented, “this sauce is as good, if not better, than I have ever had in a restaurant”. Plus, he liked the potatoes. And that is saying something because Mr. C. is not a potato lover.
Well, I have nothing more to say on the subject. And I have a few chapters left in my book to finish before we go off to Oak Harbor for one of Mr. C’s gigs.
The book I am currently reading, for the second time, (which should tell you something), is by John Sandford – entitled Dead Watch. Great story about dirty politics and greed. Sound familiar? This after just reading Heather Cox Richardson’s latest post. But at least in this book, the good guys win. Oh, that real life mimicked fiction. Especially in the upcoming November election.
Before my current book, I read 4 books by Harlan Coben, including Gone for Good and Tell No One. Any of Mr. Coban’s books are worth reading. In my humble opinion.
I also almost made it through Donna Tartt’s (winner of the Pulitzer Prize) book entitled The Goldfinch. But after 595 pages of poverty, drugs, horrid behavior, characters I came to detest, and lifestyles that I could not in any way relate to, I said, I’m done! There is enough retched behavior documented daily in the news. I don’t need to read the fictional equivalent.
Anyway, that is the beauty of books. If you don’t like what you are reading, you can simply close the pages and walk away.
Unfortunately, that is not the case in the real world.
If you don’t like what is happening in the real world, you often need to take some sort of action. Even if that action is as simple as voting. Which I sincerely encourage everyone to do in the upcoming November election.
And as always, peace and love to all.
STEAK WITH CREAMY PEPPERCORN SAUCE
2 thick (at least 1-inch thick) tenderloin, filet-mignon, or ribeye steaks (about 16- 20 oz. of meat)
kosher salt
freshly ground black pepper
1 T. veggie oil
¼ c. cognac or brandy
½ c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
½ c. half & half
1-2 tsp. coarsely ground black pepper
Take the steaks out of the fridge 20 minutes before sprinkling both sides generously with salt and black pepper. Set aside for an hour.
Hint: while the steaks are resting, get all the ingredients for the sauce ready.
When ready to cook, heat the oil in a small, heavy skillet over high heat until the oil is very hot. (I use my small cast iron skillet.)
Add the steaks and cook the first side for about 2 minutes until it is dark brown, then flip and cook the other side for 2 minutes, more or less depending on how you like your steaks cooked. (130-degrees internal temp. for medium rare.)
Transfer to a plate, cover loosely with foil, and let rest while you make the sauce.
Add cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until the cognac has mostly reduced. Add the water and beef base, bring to a simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn the heat down to medium. Add the half & half and coarsely ground black pepper. Stir, and let simmer for about 2 minutes or until it thickens. Taste and adjust salt and pepper if needed.
Cut the steak into thick, diagonal pieces and spoon the sauce over each serving.
This lovely savory entrée is perfect when served with Oven Roasted Potatoes. (see recipe below)
OVEN ROASTED POTATOES
1 lb. unpeeled yellow or gold potatoes, cut into 1-inch pieces
1 T. extra virgin olive oil
freshly ground black pepper
¼ tsp. seasoned salt
¼ tsp. paprika
½ tsp. granulated garlic
1 tsp. Italian seasoning
Soak the potatoes in cold water for about 30 minutes. (This removes some of the starch and makes for fluffier potatoes.) Drain and dry the potato pieces with paper towels.
Whisk the olive oil, pepper, seasoned salt, paprika, granulated garlic, and Italian seasoning together in a mixing bowl.
Toss the dried potato pieces in the oil mixture.
Transfer to a small, rimmed baking sheet and bake the potato pieces in a pre-heated 425-degree oven for 30-35 minutes or until golden brown and tender.
OK, I know, I already have several ginger cookie recipes on this site. But, as far as I’m concerned, you can never have too many ginger cookie recipes from which to choose.
So, yesterday I decided to make a couple changes to one of my existing recipes and came up with these cookies. And it being fall and all, they just fit in perfectly with the season.
Fall means starting to hunker down for winter. And the warm spices (ginger, cinnamon, nutmeg, cloves, allspice, etc.) are especially delightful this time of year. They just make you feel warm inside.
So, if you too are a ginger cookie lover, this recipe may just be what you need. Because it was exactly what I needed. And the cookies were very easy to build.
Along with baking these cookies, I also decided to bring a bit of autumn into our home.
When we got back from our recent trailer trip, our good friend and house sitter/cat sitter Peggy had a nice vase filled with leaves, foliage, and blossoms waiting for us. And I wondered why I had never thought to use all those late blooming and color changing stalks with leaves before in an arrangement.
So, I thought seeing a picture of what I subsequently put together might inspire you to do the same thing. It’s really a nice feeling to be able to bring a bit of color and texture into your home. And when it’s free of charge, all the better!
Well, that’s it for today. We are getting ready to go to the Lincoln Theater in Mount Vernon to see Arsenic and Old Lace. One of my favorite plays of all time.
So, on that happy note, I am going to “charge” into my bedroom and change into the proper clothing to attend this theatrical production. (In other words, I’m going to change into my dress jeans!)
And as always, peace and love to all.
¾ c. (1½ sticks) unsalted butter, room temperature
½ c. granulated sugar
½ c. brown sugar
1 lg. egg
¼ c. molasses
2¼ c. all-purpose flour
1 tsp. baking soda
1/8 tsp. salt
2 tsp. ground ginger
¾ tsp. ground cinnamon
½ tsp. ground cloves
½ c. finely chopped candied ginger
sparkling sugar, opt.
In a large bowl, cream butter and sugars until well combined. Beat in egg and molasses. Whisk together the flour, soda, salt, ginger, cinnamon, cloves, and chopped candied ginger. Add to the creamed mixture; mix well.
Using an ice cream scoop (your choice for size), form balls and dip top into sparkling sugar before placing on a parchment paper lined baking sheet, sugar side up, and refrigerate several hours or overnight.
Bake in a pre-heated 350-degree oven for 10-12 minutes or until the cookies are just set. Do not overbake.
Remove from oven and allow to sit on the hot pan for 3-4 minutes before transferring to a wire rack to cool completely before storing in an airtight container.
Part 5 – Salt Creek Recreation Area, Port Angeles, WA
Wednesday, September 25, 2024 – Salt Creek Recreation Area, Port Angeles, WA – site 32
Well, rain was forecasted, and rain it was. What a lovely way to hitch up a trailer and set off on yet another day of traveling from point A to point B. In this case, Vancouver Island, BC to Port Angeles, WA via the Black Ball ferry. So, having to be out of camp by 11:00 am, meant that we would be in line at the Black Ball ferry dock at around noon for the 3:00 pm sailing. But what were we to do in Victoria towing a trailer. There are no parking garages for truck and trailer, nor any areas where trailers are welcome. So, thinking we might just be turned away and asked to move on down the road when we approached the ticket booth for the ferry because we were so early, we were greeted with open arms and told to just get in line. So, once parked, we moved into our trailer, had a nice lunch, and waited patiently for 1:30 pm when the border patrol would come through and check our passports. While we waited, we took a few pictures.
View across the harbour. (And yes, I spelled harbour correctly. We are still in Canada thank you very much!)
Cute little water taxi.
The “Empress” herself.
Cars disembarking from the Black Ball ferry. Notice that they are coming out of the side of the vessel, not the end. This should be fun boarding with a truck and trailer. Not!
Then another hour before we drove onto the ferry.
Then upstairs to sit in comfort while our ship crossed the Straights of Juan de Fuca. Luckily it was calm sailing. But even then, the boat was rocking side to side more than some of the passengers appreciated. Had it not been raining I would have been out on the bow of the ship doing my Kate Winslet impersonation because I love the ups and downs of riding the waves. But I restrained myself and sat inside reading my current book, A Tree Grows in Brooklyn by Betty Smith. Which BTW, I am enjoying immensely.
Not an easy read because it deals with poverty. And how rough it was for immigrants in the early 1900’s. But the writing is beautiful, and the story portrays how resilient folks had to be to survive at the very lowest level of educational or work opportunities, or class and nationality distinctions. The book is truly a classic in every regard. I highly recommend you add it to your list of “must read” books.
After leaving the boat we had to go through US Customs. We were prepared with a detailed list of how much liquor we were bringing into the country, how many semi-automatic weapons we were smuggling into Washington, and of course, how many citrus fruits we were bringing into the US from the rich and plentiful tropical citrus groves all over Canada. And the only questions our nice border guard asked us was if we purchased anything in Canada (yes, a wooden sculpture) and did we have any fruit or veggies, (yes, part of an onion, some carrots, and pea pods). (What we forgot to report was the garlic we had purchased on Salt Spring Island. Had it been found; I may have had to write this report while awaiting deportation. Sometimes luck favors the well prepared. And in this case, it proved true.)
No mention whatsoever about drugs, guns, or live animals. Of course, we didn’t have any illegal drugs, guns of any sort, or live animals (except for a possible spider, mosquito, or common house fly trying to immigrate to a warmer climate). But all that effort on our part gone to waste.
Anyway, out of Port Angeles and on west to the Salt Creek Recreation area and our new home for 3 nights.
After unhitching and getting set up, it was way past happy hour. So, after safe arrival libations, we had dinner and a fine evening of reading and an early to bed. Nice to be home in the beautiful state of Washington. We are livin’ the good life, that’s all I have to say!
Thursday, September 26, 2024 – Salt Creek Recreation Area
Well, what to do when it’s mighty cloudy and there is rain in the forecast? Hey, why not drive up to Hurricane Ridge? Actually, that was not our first thought. Before starting out, we had decided to head into Port Angeles (PA) and visit the Fine Arts Center. But as we were driving towards PA, we could see the tops of the nearby Olympic Mountains. So, being the grand adventurers that we are, we took a chance and headed up into the Olympic Nation Park. After all, Hurricane Ridge was only 17 miles from the outskirts of Port Angeles. So, we weren’t investing too much time if all that happened was a nasty old cloud bank completely obliterating Mount Olympus.
But as luck would have it, we had lovely vistas all the way to the viewpoint that looked out at Mt. Olympus and it’s few remaining glaciers.
Eastward view from the ridge.
Gone was the day lodge (visitor’s center) that burned down on May 7, 2023. In its place was a nice his and hers portable washroom. Which for some of us in our golden years, is like finding a pot of gold at the end of a rainbow!
But what fun to actually see the namesake of the “real” Mount Olympus that we had visited on last year’s adventure to Greece.
So, a few facts about Mount Olympus – Washington State and Mount Olympus – Greece:
Washington State: Mount Olympus is the tallest mountain on the peninsula, stretching 7,980 feet into the sky. It is also the most glaciated peak in the Olympics. The mountain is not directly accessible by car but can be seen from afar on a clear day from sites such as Hurricane Ridge.
Greece: Mount Olympus is part of an extensive massif (a compact group of mountains, especially one that is separate from other groups) which consists of 52 peaks and deep gorges. The highest peak being 9,570 feet above sea level. And even at that altitude, it only receives a slight dusting of snow in the winter. And unlike Washington’s Mount Olympus, you can drive or walk along the very base of this incredible massif which appears to just rise directly out of the sea.
So, after taking pictures of our Mt. Olympus and availing ourselves of the facilities, we headed back to PA to find some lunch. Having no idea where to eat, we ended up at a nice pub/café calling itself Moby Duck. The fish was fresh and plentiful, and the beer was great.
After lunch we decided to take, as much as possible, local coastal roads back to camp. We hit a few dead ends, but then that was just part of the fun. Finally, we found our way back to camp at about 3:30 pm just in time for the heavens to open.
But safely tucked away in our cozy, warm trailer, we read, wrote, and generally stayed dry.
After a nice dinner of chili (made at home before we left) which was absolutely perfect for a rainy, cold evening, we read for a while until it was time for bed. I feel like this whole trip has been about catching up on sleep. We stay very busy at home. But on our trailer trips, we become lazy. And that is exactly what we need to recharge our batteries.
Friday, September 27, 2024 – Salt Creek Recreation Area
Woke to sun gallantly trying to find its way through the clouds. And by golly, it finally won. And because it definitely is Fall, the leaves are turning color. I just loved this tree with its leaf tips giving way to the inevitable.
After a late breakfast, we decided to go into town (the town being Port Angeles) and visit the Port Angeles Fine Arts Center. Their current exhibit being – Sparks of Connection- In Celebration of Fem Fabrication. According to the center’s website “The featured artist, Heather Dawn Sparks, uses her metal fabrication expertise to create intentional space for other fem fabricators to learn the craft. As an artist she uses metal as a primary foundation for her art and she interweaves paper cutout design, creating a beautiful balance between soft and hard form as she explores the interplay between light and shadow. Exhibiting alongside her to delve into the sparks of connection made through creative collaboration will be emerging and seasoned regional metal artists.”
These were huge spiders. Floor to ceiling.
What nice legs you have my dear!
Not a great picture of the metal piece, but it gives you an idea of the layout of the building.
Another beautiful piece of metal art.
Along with the fine arts center there was a fun outside sculpture park.
Now, that’s my kind of fence!
We walked the whole 5 acres and didn’t get lost. (That would have been impossible because the path was very well laid out.) But still, we made it through without having to ask for directions. Some of what we saw.
Then we headed back to camp for lunch and for Andy to go for a walk up Striped Peak.
And after that, for both of us to read (or nap) outside in the afternoon sun.
After sitting in the sun until I nearly froze to death, I climbed back in the trailer to read until once again it was time to drive into Port Angeles. This time to have dinner at the 929 Woodfire Grill.
We loved the metal sculpture outside the restaurant. This picture is for our dear friend Cindy who absolutely adores giraffes. But then again, who doesn’t?
The restaurant served good food, but no cocktails. And they were out of the beer I like. Oh well, that was OK because we were seated outside under umbrellas. At least there was a propane fire nearby. But still, it was chilly. Enough so that we didn’t even look at the dessert menu. And usually, I like to at least look at the dessert menu because you never know if something new and exciting might be listed. Doesn’t happen often, but it could!
Then back to camp for our last night on the road.
This has been a very pleasant three weeks. Only 5 different campsites, so we really got to know each of the areas we were visiting.
But I’m looking forward to being home. We both miss our kitties and all the conveniences only a real home can provide. But we also know that our hectic pace is waiting not so patiently for our return. Gigs, and doctor’s appointments, and home concerts, and the holidays just around the corner. But fall is also an exciting time of year. Leaves drop, flowers fade, and there is never enough daylight to suit either one of us. But it’s also the time of year for soup and homemade bread, pot roasts, meat pies, and all the other comfort foods that entice us to stay home and stay warm. And just hunker in. We are so lucky. So, yes, I am ready to go home.
Saturday, September 28, 2024 – Camano Island
It’s always sad when a trip comes to an end, even though I am more than excited to be going home. But for me, going home has always meant warmth, family, and a safe and comfortable place to get away from the world. Oh, that everyone was as lucky.
And it really came to mind the difference in how people are looking at the upcoming election from totally different perspectives.
On our way out of Port Angeles, I noticed that more cars were coming into town as opposed to heading east out of town. Then I noticed that some of the vehicles, especially the trucks, were flying American flags and Trump banners. What we were seeing was a rolling, albeit seemingly peaceful, rally of Trump supporters. And it made me very sad.
Note: You may want to skip the next few paragraphs because I feel driven to write about the upcoming election, and it may not be what you want to read.
I don’t care that Trump is a republican. If he were a democrat, I would still hold him in disdain. This election should not be about standing by your party. It should be about good versus evil. And for goodness’ sake, if anyone thinks that if a democrat gets elected, taxes will automatically go up, gun ownership will be eliminated, immigrants would be free to pour into our country and take all the good jobs, and the economy would only get worse. If you truly believe that, because you have been spoon-fed information from a biased, unreliable news source, then you need to set aside some time to search out unbiased information for yourself. Because, in fact, the economy is doing very well. And besides, nothing of real value is getting done because the house and senate can’t even agree that Tuesday comes after Monday. And that wouldn’t change overnight no matter if a democrat got into office. We as a country are at a stale mate regardless of who wins!
But if Harris were elected, as a nation we would have a person who actually cares what happens to America and the rest of the world from an intelligent, educated, concerned perspective. And she would have a great staff to support her and help her lead our government so that every citizen benefited.
And the bully who once gave high governmental offices to his unqualified buddies and then got rid of them when they dared to have a different opinion, would no longer have the opportunity to hurt our nation. And maybe institutions like FEMA, federal aid for disasters, Obamacare, social security, and other benefits badly needed by many American citizens might stay in place. Or even get better!
So, please don’t think “I must go along with the party line”. Think, I need to vote for the person who will do the best job of running our democratic country so that it will stay a country of the people and for the people.
Note: OK, I’m done talking politics. Back to traveling.
We had left plenty of time to reach Port Townsend for our 2:00 pm sailing to Coupeville so we had lunch at a small Mexican restaurant before getting in line. With full tummies we got in line, and after boarding had an uneventful crossing.
In line to board the ferry.
After dispensing with ferry travel for the foreseeable future, we disembarked the vessel and enjoyed an easy and well-known drive to our trailer storage facility.
We cleared the trailer of essentials – perishables, our pillows, toiletries and pills, computers, books, and a clean pair of underwear each. The rest we left for the next couple of days because basically we were pooped. Plus, we just wanted to honker down with our kitties Max and Miles. And of course, an early to bed since Andy had a gig the next day.
All in all, a peaceful, lazy, delightful fall trip.
Thank you for coming along with us on our latest adventure.
Part 4 – Weirs Beach RV Resort, Victoria (Vancouver Island) British Columbia
Saturday, September 21, 2024 – Weirs Beach RV Resort, Victoria (Vancouver Island) BC – site 10
Our site backed up to a beautiful pond complete with ducks, geese, and a stately blue heron.
The pond through our back window.
The beach just across from our trailer.
Our own driftwood fortress.
Got on the road by 10:00 am. Thought we would arrive at Weirs Beach by about 3:00 pm but instead didn’t arrive until 4:45 pm. And why the delay? Well of course we had to stop for a potty break. Then gas, then lunch. But the main reason we got into camp later than expected was because the main coast highway between Parksville and the turn off to the southern shore of Vancouver Island, has traffic lights every 10 yards. OK, not that frequent, but when you are trying to get from point A to point B, it sure seemed like it!
And then, after passing the small burg of Crofton where we had landed by ferry from Salt Spring Island, we were completely dumbfounded at what we found. Neither of us had ever traveled from this point south to Victoria. (Or north for that matter!) So, instead of a 4-lane highway, it was a windy, slow, at sometimes 2 lane mountain road with of course the obligatory road construction. What? Weren’t we just a few klicks from a major city? How could the road be so rural appearing and like we were in the middle of freaking nowhere? Like I said – we were flabbergasted.
But finally, we were able to head southwest towards our destination. And even then, it felt like we were a thousand miles from civilization. Two lane roads with very poor signage. But Mr. C. couldn’t get lost if his life depended on it. He just instinctively knows how to find where he needs to go. Amazing.
And once again, I didn’t get behind the wheel. Too many places where the good drivers pulling a trailer that we are, pulled over to let other cars pass us. But the pull-outs were narrow and seemed totally too short and scary to me. So, poor Mr. C. did all the driving. And I must say, he was a very good sport about it. (But I still feel guilty.)
And then we got to camp. Right on the water with a beautiful sandy beach with our big back window facing away from the water. But it’s OK. We can sit on the beach that is barely a cars width from our trailer. And it’s quiet here. So, sleeping and relaxing will be the order of the days to come. Well, along with going into Victoria to visit the Royal BC Museum and Butchart Gardens, I may even try to twist Andy’s arm to take me to high tea at the Empress Hotel. The options are endless. I love Victoria.
Sunday, September 22, 2024 – Weirs Beach RV Resort
After a late breakfast, we decided today was perfect for a ride. Since neither of us had been on the southern shore of Vancouver Island (VI), except for Victoria itself, we felt duty bound to go west Mr. and Mrs. Carr, go west.
So, at about 11:30 am we hopped in our truck and headed for Sooke. Of course, along the way we took various offshoot roads because, after all, we were exploring. First stop – Rocky Point. And if ever a place was properly named, Rocky Point is it! But then, every place name on the entire southern coast of VI should start with Rocky. Rocky Metchosin, Rocky East Sooke, Rocky Sooke, and even Rocky Jordan River. Because I have never seen such hilly, rocky landscape in my life. The fact that any animal can actually live off this land is amazing to me. Yet there are signs to watch out for deer, bear, and wolves all along the road, and I do mean road (singular), because there is only one paved road in this area. What could these poor critters possibly be finding to eat? Boggles the mind! And as far as 2 legged critters, there’s not much for us to eat along the way either. Very few dining establishments. Our next main diversion was to leave Rocky Point Road and turn left onto Sooke Road and head to East Sooke. Nothing really there, except a magnificent view of the waterway into Sooke.
So, finding ourselves at a dead end, we turned around and headed north on Gillespie Road until we turned west on highway 14 and on into the tiny burg of Sooke. But before actually going through Sooke, we turned right (north) to follow the Sooke River Road to check out Sooke Potholes Regional Park. Due to a wildfire located north of Sooke Potholes Park in July of this year, the park was closed until further notice. But it was still a lovely ride as far as we could go. Then back to Sooke and on west to Jordan River. Which of course we just had to cross. Because the Jordan River has since biblical times been imbued with powerful symbolic meanings: it is a boundary and a crossing point, a metaphor for spiritual rebirth and salvation, and a source of holy water.
Now I’m pretty sure the “Jordan River” referenced in the bible is not now nor has it ever been in British Columbia. But it’s never smart to ignore every opportunity to hedge your bets! So, after crossing the river we immediately turned around and crossed it again. It’s called double indemnity.
But the real reason we turned around was because we were starving. And a few klicks back we had seen a sign for Stoked Wood Fired Pizza. Well, by golly, we ate every bit of our Spicy Pepperoni pizza. In fact, the box it came in was almost in jeopardy.
After filling our tummies, it was back to the trailer for a bit of a read outside. For me that lasted about 5 minutes because it was a little bit too cold for my taste. So, inside and onto writing today’s trip report. About 6:00 pm Andy decided he’d had enough nature for the day and came inside to prepare our evening libation. And that’s where I will close for now. Happily sipping a martini while Andy enjoys his Manhattan. M & M’s a pair.
After dinner, more of the same. Read, write, sleep. Not a bad trio.
Monday, September 23, 2024 – Weirs Beach RV Resort
OK, I was awake several hours last night. FOR NO GOOD REASON. If I was anxious about something or didn’t feel well, then I would understand my new tendency towards periodic insomnia. But nothing was bothering me, and I felt just fine. I had heard that sometimes older folks can’t sleep as well as they did when they were younger, but I never thought it would happen to me. (I never counted on wrinkles either, but I’m starting to look like a dried-up prune!) (But that’s neither here nor there.) (Shit just happens!)
Anyway, I slept in a bit longer than I had planned, so we didn’t leave for Victoria until about 11:30 am. Today’s agenda consisted of the Royal BC Museum. So, after parking about 4 blocks from the museum, my legs were so tired by the time we got to the museum, that I was ready to turn around and come back to the trailer. But once I got into the museum, I was raring to go.
Because I love this museum, and it had been too many years since my last visit. But just as Andy was getting in line to buy our tickets, we read that the IMAX theater was about to screen a documentary on Blue Whales. So, we decided to watch that first before going through the museum. (Plus, I could rest my weary legs before strolling through the museum.) And boy oh boy was Blue Whales an interesting and educational production. We both loved it. Next, we toured the museum. But first, 3 views of Victoria from the top floor of the museum.
Then the museum itself.
One of the current exhibitions is about Stonehenge. Very interesting and informative. And it recalled the time my former husband and I had taken our three younger children to Europe for 5 weeks. And one day just minding our own business, we happened to drive by a field that looked empty except for some large stones seemingly enjoying themselves in the afternoon sun. We looked at each other, and even though there was no sign indicating what we were seeing, we were savvy enough to immediately recognize that what we were looking at was Stonehenge. So, all by ourselves, the 5 of us in 1978 walked through these ancient ruins. It was freaking amazing. And we were the only people there.
Now you practically have to offer up your first born, to even stand behind a fence to view this ancient marvel of engineering.
After touring the museum, it was after 3:00 pm and we decided a bit of sustenance was in order. And right in front of us was The Spaghetti Factory which we had eaten at maybe 30 years ago. So, why not? We had two appetizers. Steamed mussels in an amazing wine broth, and fried calamari. Both were delicious.
Then it was back in the truck to head towards our campground. But first, a bit of provisioning. Then back in camp it was cocktail hour and time for me to write up todays’ experiences.
Then cook dinner and do a bit of hand laundering. Andy was out of socks and clean underwear would be in short supply for both of us after tomorrow. So, with no options available, Patti the laundress was put to work!
Then read for a while and an early to bed for me. My body was a bit tired from walking in Victoria and going through the museum. So, knowing we would be doing some more walking tomorrow, I decided to give in to gravity and lay my tired bones down and give them a long rest. When Andy made it to bed, heaven only know?
Tuesday, September 24, 2024 – Weirs Beach RV Resort
Well, I must have been harder on my body than I thought, because this morning I could hardly get out of bed. So, after fixing breakfast and discussing our options for today, we decided Butchart Gardens was out of the question. My arthritic knees just were not up to the task of walking any distance. That left – golf.
We had seen a nearby golf course (Metchosin Golf and Country Club) on our way back from Victoria on Monday. So, armed with golf clubs for Mr. C. and my burning desire to drive a golf cart, off we went for 18 holes of frustration, excitement, zeal, exhilaration, euphoria, discouragement, and every emotion in between. (And that was just my emotional take on the game from a spectator’s perspective. Andy was calm as a cucumber!)
Nice and easy does it every time.
Hazard! What hazard?(And people wonder why I don’t golf!)
And then of course, there are the moving objects to avoid……
But what a grand time we had. Andy played well, and I actually drove the golf cart with as much assurance as if I’d been trained by Mario Andretti. And no Canadian Geese were hurt in the process. Which is amazing since they were happily wandering the fairways as if they owned the place. And the day was perfect for being outside. Sunny and warm with only a slight breeze to remind us that it is indeed fall.
After skipping lunch, we decided to have an early dinner at My-Chosen Café. Wonderful food and charming ambiance. I had liver and onions, with bacon and gravy which came with garlic bread and a lovely fresh veggie salad. (Even the blue cheese dressing was wonderful.) OMG. If I lived here, I would eat at this rustic eatery at least once a week. My entrée was just that good. Andy had pesto linguini with chicken and garlic bread. He also loved his meal.
Then back to the trailer to get some work done in preparation for tomorrow morning’s departure. (Dump black and grey water, put camp chairs away along with our outdoor tables, that sort of thing.)
We usually wait until the morning when we leave to do all these chores, but the weather report was for rain starting about midnight and continuing during the day tomorrow. And neither of us enjoy doing chores and hooking up the trailer in the rain. So, whenever possible, we do as much as possible ahead of time.
Tomorrow will take us back into Washinton state for three more days of trailering. And our last trip of the year.
It is always sad to say goodbye to our trailer for the winter because after all, it is our second home. And we always have so much fun pulling it along with us as we explore new and exciting areas or visiting places that beckon us back year after year. But our dear Pullwinkle needs time off too.
But we’re not done yet. Port Angeles here we come!
