OK, I’ll just say this once. I am an olive lover. And have been ever since as a 7- or 8-year-old, I ate most of a can of black olives and drank some of the juice while “helping” my mother prepare a relish tray for Thanksgiving dinner. Granted I didn’t feel real swell after drinking the olive brine, but it didn’t leave me hating olives either.
And oh, how I loved those relish trays. Cut up carrots and celery, black olives, and home-made dill pickle spears. I can still see myself gently setting my mother’s rectangular cut glass dish full of tasty treats on the table just before company arrived.
After black olives, the next kind of olive I fell in love with were those salty, briny pimento stuffed Spanish olives. (A must for use in a perfect Tanqueray martini.) And then I found kalamata olives. OMG. How did I ever exist before kalamata olives!?!?
But then during our last visit to Italy, we spent a few days at a small hotel in Rome. When I asked for a pre-dinner martini in the hotel’s very small bar, the owner/bartender had to ask me how to build a martini, to which of course I dutifully acquiesced. I gave him my recipe and asked for the requisite number of olives. Now please note, I don’t speak Italian and our dear bartender only spoke limited English. He appeared very puzzled when I asked for olives in my drink. When the drink arrived, it was huge. And as for the olives, he brought us a whole bowl of olives. But olives the likes of which we had never tasted. They were Castelvetrano olives. And oh my, they were the best tasting olives we had ever encountered. So, you might ask, Patti, which is now your favorite kind of olive. And my response would have to be – whichever is in front of me at the time.
But, enough about me and back to the real reason for this post – this delicious and easy to prepare spread recipe. I found it on the sweetcaramelsunday.com. site. And I can’t begin to praise this spread enough. And the ease of preparation makes it every busy cook’s dream come true. Just blitz all the ingredients together in your food processor, scoop into a pretty bowl, cover, and refrigerate for at least 24 hours. Serve with crackers and stand back.
So, if you too are an olive lover and like to prepare dishes ahead of time, this is the appetizer spread for you. And as for me, I couldn’t be more delighted that there is still some left in our refrigerator.
As always, peace and love to all.
1½ c. pitted kalamata olives
1 pkg. (8 oz.) cream cheese, room temperature
1 T. olive brine
1 T. dehydrated onion
1 tsp. granulated garlic
freshly ground black pepper
Roughly chop the kalamata olives in your food processor. Add the cream cheese, olive brine, dehydrated onion, granulated garlic, and black pepper and whirl until well combined.
Scoop into a pretty bowl. Cover with plastic wrap and refrigerate at least 24 hours before serving. Remove from fridge at least an hour before serving with crackers.
Let me begin by saying that Mr. C. loves leftovers. So, one of the benefits of cooking too much food for Thanksgiving is having just what he loves at his disposal. (Remember that word – disposal, because it’s going to be used again in this post, but in a very different context!)
But after the first meal of all things leftover, and even a second attempt to present him with yet another opportunity to enjoy all the delicious flavors that make Thanksgiving such a special occasion, his desire to eat anymore of the leftovers began to wane. And I could hardly stand to open the refrigerator. So, that meant that I had to figure out a better way to use up the leftovers. Thus, this recipe.
So, with 3 cups of shredded turkey to use in a dish that would hopefully be welcome, even if the name included “leftover turkey”, I came up with this recipe. But what to serve it over? That part came next.
So, I went online to find a drop biscuit recipe that didn’t require getting out the food processor or my stand mixer. (I’m still recovering from all the cooking I did for Thanksgiving, so the simpler the food prep for now, the better.) I found this recipe on the cookingclassy.com site and the biscuits turned out perfect for the intended purpose. Split in two, they weren’t smooth surfaced like so many of my biscuit recipes produce. (Which is perfect in most cases.) However, these biscuits had the perfect crumb to absorb the lovely gravy base that makes this àla King so delicious. And, best of all, the drop biscuits had been super easy to prepare.
As for the leftover mashed potatoes, dressing, and corn pudding, well you remember that word I used above – disposal, that’s exactly where they ended up. Sometimes you just have to do what’s best for everyone concerned. And for my own sanity, not having the leftovers stare me down every time I opened the refrigerator, was a prudent move towards keeping me mentally healthy. Of course, the guilt is still there, but then, that’s another story for another time.
As always, keep staying healthy, keep making decisions that benefit not only yourself but those around you, and stay positive. Your positive outlook on life can be contagious. You never know who might need positive inspiration from time to time.
Peace and love to all.
¼ c. (½ stick) unsalted butter
½ c. minced onion
¼ c. shredded carrot
¼ c. finely diced celery
2 garlic cloves, finely minced
¼ c. unbleached all-purpose flour
1 tsp. seasoned salt
freshly ground black pepper
¼ tsp. poultry seasoning
1/8 tsp. dried thyme
¼ c. dry sherry
1½ c. turkey or chicken broth, or more as needed
¾ c. whole milk
¼ c. heavy cream
2-3 c. diced turkey (and yes of course, you can used cooked chicken in place of turkey)
1 sm. (4-oz.) jar sliced pimento, well drained
½ c. frozen petite peas
2 T. freshly chopped parsley
In a medium saucepan over medium heat, melt butter and sauté onion, carrot, and celery until tender, 3-5 minutes. Add the garlic and cook for 1 minute. Whisk in the flour, seasoned salt, pepper, poultry seasoning, and thyme and cook a minute or two. Add the dry sherry and let it evaporate for about 30 seconds.
Gradually whisk in the chicken broth, milk, and heavy cream. Cook until the mixture is thickened and bubbly. If too thick, add a bit more broth. Add the cooked turkey, drained pimento, frozen peas, and fresh parsley. Cook only until the chicken is hot. Taste and adjust seasoning.
Serve over halved biscuits, steamed rice, or mashed potatoes.
See recipe below for quick and easy Buttermilk Drop Biscuits.
BUTTERMILK DROP BISCUITS
2 c. unbleached all-purpose flour, fluffed
2 tsp. baking powder
½ tsp. baking soda
1 tsp. granulated sugar
¾ tsp. kosher salt
½ c. (1 stick) unsalted butter, cut into small pieces
1 c. buttermilk
In a small mixing bowl whisk the flour, baking powder, baking soda, sugar, and salt together.
Place the butter in a medium sized microwave safe dish and heat until about ¾ of the way melted. Remove and stir to melt fully.
Pour the buttermilk in with the butter and whisk until mixture appears lumpy.
Pour the flour mixture into the buttermilk mixture and stir gently just until all the flour is incorporated.
Using a #16 ice cream scoop that has been coated with cooking spray, scoop the dough onto a parchment paper lined baking pan at least 1½-inches apart. If you don’t own a #16 ice cream scoop, spray a quarter cup round measuring cup with non-stick cooking spray.
Bake in a pre-heated 475-degree oven until tops are golden brown and the internal temperature reaches 205 to 210-degrees, about 12 – 14 minutes. Remove from oven, split, and serve topped with plenty of the à la King.
Well, for those of you who have been to this site before, I have a huge confession to make. (Those of you who are new to this blog, ignore my following comments. I don’t want you to shy away from this site because I went crazy this Thanksgiving and prepared way too much food!)
Anyway, I always considered myself a good judge of how much food to prepare for the size of any given group I planned to feed. But this year, I over-achieved in every single dish I prepared. Every – single – one! (Well except for the turkey gravy. No matter how much gravy I prepare, there is never any left.)
Anyway, I should have known better than to fix so darn much food. We can’t eat like we did when we were, say, 25. So, what made me think that 12 adults between 65 and 80, 3 adults in their 50s, and 2 guests in their late teenage years were likely to put away a full complement of appetizers, a first course soup, a 20 pound turkey, plus an extra turkey breast and 6 drumsticks (for the dark meat), 10 pounds of mashed potatoes, enough dressing to feed a small cavalry, and a huge casserole dish containing corn pudding! Not to mention all the lovely appetizers, side dishes, salads, and desserts brought by our guests. OMG. If I was ever in doubt that my brain was aging right along with my body, this Thanksgiving proved that my brain was totally in step with the rest of this old gal’s declining body parts! So, lesson learned. Next year, half as much as I think I need, and everything should come out just about right! And speaking of something that is right, this spread I found on the food.com site is absolutely, right on! The flavor is amazing, the prep time so short as to be almost nonexistent, and best of all – the spread must be made ahead of time. And I can’t think of a better spread to serve at Thanksgiving or Christmas. Festive looking and incredibly delicious. Just like the other spread I made – Kalamata Olive Spread – to be published in the near future. Both absolutely perfect for any appetizer spread. So, do make these 2 spreads in the near future. They are simply yum!
So now that Thanksgiving is over, it’s time to think about Christmas. And this year I’m even more excited about baking cookies and putting up our holiday decorations. After not being able to spend the holidays with our family and dearest friends last year, I can hardly wait to sit in front of our Christmas tree with a Speculaas (Dutch Ginger Cookie) in one hand and a warm cup of Glögg in the other. (And yes, both recipes are on this site.)
So, have fun in your kitchen. Consider baking extra cookies this year and gift them to a friend or neighbor who might profit from a little extra Christmas cheer. Or invite them over for a special dinner or present them with cinnamon rolls to make their Christmas morning special. It’s the little things that remind people how much we care about them.
And as always, peace and love to all.
1 pkg. (8-oz.) cream cheese, room temp.
¼ c. orange juice concentrate
½ c. chopped dried cranberries
½ c. chopped toasted pecans, plus more for garnish
Beat the cream cheese until soft. Slowly add in the concentrate until creamy and completely smooth. Add the chopped cranberries and pecans.
Mound the spread on a small plate. Cover with plastic wrap and refrigerate at least overnight. Remove from fridge an hour before you plan to serve. Just before serving, decorate with a few chopped pecans.
Some days are better than others. Because some days I have leftovers from the previous evenings dinner and only need to fix a little “something” new to make the second dinner a pleasure rather than a chore. So, the other evening I was thinking what would go nicely with leftover pot roast, veggies (plenty of veggies) and of course, pot roast gravy. (For my recipe, search under Pot Roast with Potatoes, Onions, and Carrots.) I decided some kind of herby buttermilk biscuit would be perfect. So, using a recipe I found on the justalittlebitofbacon.com site, with the addition of roasted garlic that really needed to be used up, I baked up a batch of these amazing biscuits. So, so delicious. And as tender as any biscuits I have ever had the pleasure of eating. And for those of you for whom turkey dressing/stuffing is a waste of ingredients (all 2 of you), these biscuits would make a perfect alternative for a “bready side” on your Thanksgiving table.
I think the secret to these savory biscuits lies in the fact that the recipe calls for all fresh vegetative ingredients. And because I happen to grow Italian parsley, chives, and rosemary it made using these terrific ingredients a snap. And thyme, well I’ve tried growing it, but for some unknown reason, I’ve had no luck with this herb. So, I always have one of those small plastic containers of thyme in my fridge. So, for me it was no problem to follow the instruction as written. But if you don’t happen to have all the fresh ingredients on hand, I would say use dried. But of course, only about a third as much since the flavor of dried herbs is so much more concentrated. And if you do use dried chives and herbs, and the biscuits come out perfect, please let me know so I can pass on your comments to anyone reading this recipe. But for now, I’m going to stick with fresh chives and herbs.
Well, that’s it for today. We are expecting at least 15 guests for Thanksgiving dinner, so I am busy strategizing for the event. Even though others are bringing a dish or 2 I still feel compelled to make sure everyone ends up with at least one of the dishes they hold sacred on any Thanksgiving table so that we can send everyone out the door, full and happy. At least, that’s my plan.
This feels like such a special Thanksgiving to me. We have received our covid-19 booster shots and will be with a good portion of our extended family for this day of thanks. And everything else in our lives seems to be happily perking along. So, we have a lot of positive in our lives to be extremely thankful for. May you be as similarly blessed.
Again, Happy Thanksgiving to all. And of course, peace and love.
2 c. unbleached all-purpose flour, fluffed
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
2 T. chopped fresh parsley
2 T. chopped fresh chives
1 tsp. chopped fresh thyme
½ tsp. chopped fresh rosemary
4 cloves roasted garlic
8 T. (1 stick) very cold unsalted butter, (can even be frozen butter), cut into small pieces
¾ c. buttermilk
Pulse the flour, baking powder, baking soda, and salt together in the bowl of a food processor. Add the parsley, chives, thyme, and rosemary and pulse a few more times to distribute through the mix.
Add the roasted garlic and butter; process until the mixture resembles coarse cornmeal and there are no large lumps of butter left.
Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.
Pat the dough into an oblong shape at an even 1-inch height. (This will give you 8 good sized biscuits.) Cut with a floured bench scraper or large butcher knife. Place on an ungreased baking sheet.
Bake in a pre-heated 450-degree oven for 10-12 minutes, or until lightly browned and puffed. Serve warm or toast for a wonderful breakfast bread.
So, our good friend Rudi sent me this recipe. We didn’t happen to have any Jack Daniels on hand, so Mr. C. and I had a deep and informative (at least for me) discussion regarding the relative merits of Jack over Jim (Jim Beam that is!) (Both being bourbon whiskey, or so I was informed.) And whether it would be true enough to the recipe if I used Jim instead of Jack. We came to the conclusion that Jim could stand in for Jack this time, so, to the kitchen I proceeded.
Now one thing you should know. I have my own stash of liquor and liqueurs readily at hand in the pantry when a dish I am preparing requires a bit of booze. So, in my haste to prepare this bread, I grabbed the cognac bottle rather than the bottle of Jim Beam. So, not only did my mistake ignore all the fine facts I had learned regarding bourbon, my haste changed the flavor of the bread.
But, regardless of my error, the bread was delicious. Absolutely delicious! And knowing that the flavor of bourbon is fabulous in all kinds of dishes, I have no qualms about suggesting that you use Jack Daniels when you make this recipe. But of course, if all you have is cognac, go for it. Just make this bread. You will be so glad you did. And thank you so much Rudi for this awesome recipe. And Happy Thanksgiving to all.
Speaking of giving thanks, every year at this time I remember to be thankful for the many blessings I have received over the years. My husband, my family, my friends, the fact that I have a roof over my head, and more than enough to eat. But this year, I am especially aware of how lucky I am. I didn’t get covid-19, I haven’t lost a family member to this horrid virus, and we are still friends with people who have differing opinions from ours. And that isn’t easy. I tend to get on my high horse and think I am the one in the right. (And of course, that’s mainly true!) But I haven’t walked in the other person’s shoes, and they haven’t walked in mine. The very fact that we are still respectful of each other makes me thankful. And hopeful that we can all get through this dreadful time if we continue to think of the greater good for everyone.
So, as always – peace and love to all. And again, HAPPY THANKSGIVING.
1½ – 2 c. chopped Medjool dates
4 T. (½ stick) unsalted butter, room temp., sliced into 4 pieces
1 tsp. baking soda
¾ tsp. kosher salt
¾ c. brown sugar, packed
1 c. hot brewed coffee or 1 c. hot water and 1 tsp. espresso powder
1 lg. egg
1 tsp. vanilla
2 T. Jack Daniels or other bourbon or cognac
½ tsp. baking powder
1¾ c. unbleached all-purpose flour, fluffed
1 c. coarsely chopped pecans
Preheat the oven to 350-degrees. Lightly grease an 8.5-inch x 4.5-inch or 5 x 9-inch loaf pan. Then line the pan with parchment paper. Set aside.
Place the chopped dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the pecans.
Scoop the batter into the prepared pan, gently tapping the pan on the counter to settle the batter.
Bake the bread for 50 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean and the internal temperature reaches 200-degrees. (If you don’t own an instant-read thermometer, now is the time to get one! Just sayin’!) If the bread starts to get too brown, loosely cover with aluminum foil.
Remove from oven and let sit 10 minutes before gently turning the bread out of the pan and onto a wire rack to cool completely before slicing.
So, what kind of a cake do you build for someone’s birthday who loves both chocolate and caramel? Well, this conundrum took me all of 60 seconds to resolve. You build a chocolate cake, and slather it with caramel frosting. Done deal!
The chocolate cake part was easy, except I needed to bake a smaller cake than I usually produce. So, I halved my trusty, well tested recipe (Mocha Chocolate Cake), which BTW produces one of the tastiest and moist cakes you could ever hope to eat. That done, I needed to figure out how to build a rich caramel frosting worthy of being paired with this delicious chocolate cake. But still have a presence of its own. So, the first ingredient had to be cream cheese, and the second ingredient had to be butter. No brainer! Then of course a bit of vanilla, a pinch of salt, caramel sauce, and powdered sugar. And there you go – caramel frosting.
Now I was lucky. Mr. C. always has Dilettante Caramel Sauce and Dilettante Semisweet Chocolate Sauce on hand for doctoring his coffee. So, I asked permission to use a bit for the frosting and to decorate the cake and he was all over that. (The man has many more than just one sweet tooth!) So, I didn’t have to make my own caramel sauce. (I usually make Bourbon Caramel Sauce anyway, so that might not have been the best choice for this frosting.)
Anyway, the result was just fine. Nice tender cake with a lovely soft caramel frosting. And it had been quite easy to prepare. And not too much left over for us 4 older people to handle.
So, next time you want to celebrate a birthday, anniversary, or even that you made it through another week, this would be a good choice for a celebratory offering.
So, again, happy birthday Mark, and here’s to many more birthday cakes for the 4 of us to enjoy together.
Peace and love to all.
For the cake:
½ c. (1 stick) unsalted butter, room temperature
1½ c. packed brown sugar
2 eggs, room temperature
1½ tsp. vanilla extract
1½ c. unbleached all-purpose flour
6 T. good cocoa powder
1½ tsp. baking soda
¼ tsp. salt
1 tsp. instant espresso powder (I use Medaglia D’Oro Italian Roast Espresso Style Ground Coffee)
¾ c. water
½ c. + 3 T. sour cream
chocolate sauce, for drizzle, opt.
Cream the butter and brown sugar together until very soft. (This takes at least 5 minutes.) Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Whisk the flour, cocoa powder, baking soda, salt, and espresso powder together. Add to butter mixture alternately with water and sour cream, beating well after each addition. Pour into 2 9-inch parchment paper and greased round cake pans.
Bake in a pre-heated 350-degree oven for 25-27 minutes or until a toothpick inserted near the center comes out clean. (Don’t over-bake!) Remove from oven and let cool for 10 minutes before removing from pans to wire racks to cool completely before frosting. (I plopped one of the cakes directly on to my cake plate. The other got plopped on the cooling rack parchment paper side down.)
Cool completely before frosting. (I used half of the frosting to glue the 2 layers together. Then the rest was spread on top. To make things pretty, I drizzled a bit of caramel sauce and chocolate sauce on top. I didn’t frost the sides because I wanted to see the dark chocolate color of the cake in contrast to the light tan colored frosting.)
For the frosting:
8 oz. (1 pkg.) cream cheese, room temperature
4 T. (½ stick) unsalted butter, room temperature
pinch kosher salt
generous ¼ c. caramel sauce, plus more for drizzle
1 tsp. vanilla extract
1½ c. powdered sugar, or more as needed
In the bowl of your stand mixer, beat the cream cheese and butter together until smooth and creamy. Add the salt, caramel sauce, and vanilla. Beat until well blended.
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.
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.
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.
5 T. unsalted butter, divided
2 med. shallots, minced
3 garlic cloves, thinly sliced
¾ – 1 lb. chanterelle mushrooms, cleaned and chopped into small pieces
1 T. flour
½ c. dry sherry
1 qt. veggie broth (I use Better Than Bouillon Vegetable Base)
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 veggie 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.
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, 2021 – Wenatchee ConfluenceStatePark (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 sitePlenty 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 ParkLovely 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 LakeThe road to Angel Lake with trees ablaze. Areas of trees; areas almost barren.Angel LakeHello 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 KOAWe 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 dinnerMr. C. doing the same. (A little time off before the grilling began.)Mr. C. – happy man at the grillIt’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 rocksMore treesAnd some pretty cool rocks too!Closer viewTwo happy travelersThem 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 viewHow 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 formationsA glorious day to be poking around in this fabulous parkReflecting 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 everywhereAnd then there’s this “castle” in the skyMy 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 layerAnother 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 viewThe tippy top (multiple layers) of one of the massive formationsEntrance to one of the side valleys we exploredFurther into the canyonEnd of canyonA 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 timeYou 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 campsiteThat 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 LakeCreeping closerClose enough!Big guy near the lakeA lovely meadow and pond as we started back towards campRugged 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 ownersI 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 everywhereIncredible vistasI love the way the tree trunk starts out at an angleCloser viewNice walking pathI like it hereMore 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 viewRocks 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 wallSupported by juniper postsThe interior horse stableThe covered circular track used to exercise horses during the winter monthsExpanded 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 RiverLove 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 campgroundLovely spot to have a picnic, except it was pretty darn cold when we visited. Perhaps another time!The rare but beautiful tenacious pine treeAs 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 waterAnd 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 CanyonA 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 DamA 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 campThe 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.