Thanksgiving Escape Photos

We left the beach behind this morning, but returned with great memories and many photos of our Thanksgiving Escape.  These are taken from Sebastian Cape off Hwy 101
just south of Gold Beach.
 At the mouth of the Rogue River and on the North Jetty looking across to Gold beach city we found this miniature village set for feral cats. Locals built shelter for them and bring them food & fresh water. To our surprise they are also housing a family of racoons. What do you  think about that?

We also visited a cool lighthouse and the Hughes homestead I will post another time. We thoroughly enjoyed our time away, but it is always nice to be Home.

Thanksgiving at the Beach

We are going to spend Thanksgiving at Gold Beach  on the Oregon coast, this year, I am taking along a small turkey and all the trimmings. The Weather will be stormy but  we will have a nice fireplace & hot tub for warming up. I have  a long list of things to do to get ready and a few projects to take along. I am sure the three nights here will be fabulous. I will be posting  more pictures when we return. Buster is going with us as the cottage is a pet friendly. Happy Thanksgiving to you all..

Back on line

Boy, Having  no computer access was a bummer.. but  I am back on line finally with a new system and ready to start posting again. I will recharge my camera and get some pictures up this coming week.. I missed my Blogger friends. Check back soon for new post. Have a great weekend.. Stay warm & drive safely.

Coconut Shrimp Yummy

Delicious, fresh and yummy. I made this easy dish for dinner tonight. Such a treat.

Coconut Shrimp with an Orange marmalade, Horseradish & Mustard Dipping sauce.

Recipe:
1 # large shrimp
1 cup panko flour 1
1 egg beaten with 2/3 cup beer
                                                        2 cups flaked coconut
      In a heavy pan bring vegetable or peanut oil to 350 degrees.  Maintain the heat throughout frying.
Dredge shrimp in panko flour, then dip into egg beer mixture, then cover with the coconut. Drop carefully into the hot oil... Shrimp cooks quickly, cook until coconut coqating is nice and brown.. remove and drain omn paper toweling . sprinkle with salt.
 Dipping sauce:  1/2 cup orange marmalade
                            1/4 cup grey poupn mustard
                            2 T horseradish.. or more if you like it hot.
Delicious and easy to prepare...  Serve with steamed rice....Enjoy!

If I knew you were coming ...

I would bake this cake....

It is very important to take  your time and  follow the recipe.. Although it looks complicated and long it is well worth  the process. So I think...

First you must prepare the pan with parchment paper.

  

Crack 12 eggs by separating the whites  (the eggs should be as close to room temp as possible) and use only the egg whites.. in a mixing bowl.  I pre-measure out vanilla, almond extract, lemon juice, sugar and then set those aside to use as directed.

 Sift the cake flour and also set aside..follow the instructions carefully.

Fold the flour into the fluffy egg whites carefully  mixing well and transfer into the prepared pan. Bake 45 minutes in 350 degree oven.. and let cool

See, it looks yummy  and  (yes,  there is a tiny slice missing.. The baker had to have a taste..It tastes pretty darn good too ) Now get those berries out of the freezer to thaw for the topping.. A treat for tonight.

Angel Food Cake

Recipe for cake from Emeril Lagasse 2003

Ingredients:

1 cup sifted cake flour

1 1/4 cup granulated sugar

12 egg whites  or 1 1/2 cup

pinch of salt

1 teas. cream of tartar

2 teas. lemon juice

1 teas. cold water

1 1/12 teas. vanilla extract

1/4 teas. almond extract

Cut parchment paper to fit pan ....Do not grease the pan

(sift the flour 4 times with 1/4 cup sugar) set aside

 sift remaining sugar & also set aside

With electric mixer beat egg whites  on med low until foamy

add the pre-measured salt, vanilla, cream of tartar, almond extracts & water and mix with whites until   nearly stiff.

Lower the speed and beat in 1 cup sifted sugar.   (2 Tablespoons at a time ) until mixture forms stiff peaks but not dry.

Remove bowl and fold in the flour 1/4 cup at a time..

Gently transfer to the prepared cake pan and bake.

Remove from oven and invert on pan legs or upside down over the neck of a sturdy bottle. Cool completely.. 

frost with a glaze or serve with fresh or thawed frozen fruit.

Bon Appetite!

Great Birthday Gift

My sister, Karen from Seattle sent me this great cookbook for my birthday. I love it.

She said the title caught her attention and I see why.
The two "farm chicks"  Teri Edwards and Serena Thompson  from Fairfield Washington, "share a clever  knack for thrifty creativity" and are stay at home moms. They turned their passion into a thriving business with simple foods, thrifting, and Antique Shows  with farm girl decorating. Check it out ~ join them in their kitchen and cook up some simple foods & warm your heart.  "Live Well, Laugh Often, Cook Much"
Country Living "The Farm Chicks  In the Kitchen."

Returning to Planet earth..and Home

It was a great visit  to Denver. Charlie's Birthday Party was a real "Blast". Costumes theme and all.. Michelle made the cute space suit for Charlie and everyone came as space cadets, characters and aliens. His daddy  looked really cool...

We took Charlie to the Pumpkin Patch to get his pumpkin.  He met some Ghostly friends.  He was busy entertaining us every day as only a 1year old can do. With smiles and silly antics  and by the end of my visit he was tired of photo taking. I have an album of 245 photos to prove it!

Flying to Denver for Birthdays

Hello everyone,
I will be in Denver for  the next 5 days so I wont be posting until I return. My youngest Grandson, Charles Nash   born Oct 19th last year on my Birthday will be ONE year old.  Where did the time go?
I will post pictures and news when I return Next Wednesday.
Be safe and Hug  your loved ones..

Impromptu Weekend Trip

Clay & I decided to take a quick trip to the California Redwoods. WOW  they are Huge. We took these  at the "Avenue of the Giants" south of Yureka. It is amazing that these "giants" are still living in these old growth groves.
They have survived floods, fires and  other  natural elements. We enjoyed our visit. The drive this time of the year was enhanced by the falls colors of the Oak trees, Maples and Medronas.  Buster loved running  on the beach chasing sticks and tasting the seaweed...A trip like this will go down in our memory book for sure.

Counting my blessings and my cookbooks...

I was thinking today about where I am in my journey in this life,  and the lifestyle that I love. I have many blessings to count as well as the love of my family, and with the end of summer behind us, and my garden put to rest I can really get into the Fall season with one of my greatest  passions and joys  Cooking. I realized I kind of jumped the gun by posting the tomato sauce yesterday so this Friday I will skip a recipe entry. Lets face it ... I love to Eat, Food and Cooking! That includes any & all food.  I don't always know what I will  create but when the mood  hits me I am off on a tastebud tangent. Next to cooking I love reading cookbooks and have been collecting quite a few.  I must also add that to set a pretty table with bright and cheery plates & flowers and cloth napkins compliment my creations. I frequent the kitchen stores and kitchen departments of many stores collecting more "stuff" according to my husband... and yes "another cookbook."

and Today, I purchased a Mario Batali's cookbook "Malto Italiano" and the "everyday Italian" by Giada De Laurentiis. I have started watching the morning Food Network on TV and find it very inspirational as I sit with my coffee, or cup of tea in my jammies taking notes from my favorite chefs and what they are preparing.

Having a full pantry is a must and after scanning mine I see I have accumulated some basics that I can grab when I am charged to cook... I hate to run to the store for an item necessary to create that perfect dish.
 Fortunately my husband is willing to taste test anything I prepare and he has acquired a joy in cooking as well. 
I am no Julia Childs, or Martha Stewart although a fan, but I am also not intimidated by some of the failures and goofs I have made. I often serve new untested recipes to  company and love ones....( don't tell them). I think it's the confidence that I feel cooking that disquises any errors I may have made.  And the chickens and Buster are all to happy to take care of any thrown their way.

In years past I entertained the idea of cullinary school but with 3 children, living  on a tight budget, growing our own fruits & vegetables as well as beef, chickens, turkeys rabbits & pigs was a close as I came to a real food education. My oldest daughter has picked up my interest in cooking and has become quite the chef herself as well as her older brother, He has a few recipes he creates along with his magic talents.

Now that I have an empty nest and plenty of time to pursue my passion I can enjoy this special interest.
I  recently  discovered  a kitchen store here in Klamath Falls that is offering cooking classes,  I signed up immediately and the first class for me will be October 22nd. (As I blog, another of my interests,)
I will share some of the  things I learn with you and invite you to follow me into the kitchen, wash your hands, put on an apron and roll up your sleeves, because we are going to be cookin!

Oh No!Tomatoes, More Tomatoes

I thought I was done with  them,  the garden is cleared and my sister in law brings me  more tomatoes... What to do with all these tomatoes? I read where  I could freeze them whole without blanching  so will give it a try. First  they all had to be washed & dried then  put in quart  zip freezer bags. Cook some...but must Trim them and sort by size and color, then heat and  push through a seive. Cook them down and strain again.. finally Tomato  Sauce... I do  not want to see another  until its salad  prep time.. I must say I do love these red sweet gems..a little salt & on a fresh tomato is heavenly right from the garden.. What more could a farm girl ask for?  Now I can cook with tomatoes all winter and ad these to my canned ones as well as the great salsa I made earlier.. I think I did well this year in putting away a good harvest of Tomatoes.  and the Chickens love the scraps.... Now what about those veggie soups and pies? That's for another day... I need a   cuppa tea and a nap....

Friday Food entry #7 Chile Relleno de Queso

Hungry for some Chile Relleno? I was  not sure I'd like this recipe but found it delicious. A bit time consuming but well worth it. I took it from a recipe book I found in a thrift store "Authenic Mexican Cooking."
Clay really liked it, and I must say he has been a real sport to taste these recipes first time around before I serve them to company. We gave this very good marks! I hope you like it too.

  Chile Relleno de  Queso
or (chiles stuffed with cheese)

8 whole green chile peppers ( I used fresh Anaheim)


or 4 oz cans whole green chiles

1 cup white Mexican cheese cut in strips

¾ cup beans your choice
 4 eggs separated - flour for coating
½ cup shortening or cooking oil.

To begin:
Cut a slit in each pepper, Insert a tablespoon or so of beans and one slice of cheese and close the slit.
Separate the egg whites & beat the yolks. Beat the whites to a peak. Fold in the egg yolks into the whites. Dip each pepper in flour and then into the egg mixture and fry in hot oil on both sides until golden brown. Drain on paper towel and set aside.

For the sauce:
½ medium onion chopped
1 clove garlic minced
1 Tbls oil
1 cup chicken broth
1 ½ cups canned tomatoes drained and chopped
1 Tbls chili powder
½ tsp oregano
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
¼ cup sharp cheese
Saute’ onion, garlic in hot oil , add the broth, tomatoes, chili powder, cumin, salt & pepper. Simmer ten minutes.

Preheat oven to 350 degrees. Place the chiles flat in an oven proof pan. Top with the sauce and the cheese. Heat until the cheese has melted. Serve immediately.
Buen Apetito!

It's Fall In Klamath Falls...

It is fall around here..This weekend I decorated my front porch, door and made some yummy Granola. It is my sisters recipe and she makes it every year for christmas giving..
A great homemade treat.

This should have been my Friday Food entry #7

I strung some orange lights along the railing as well..

Maple Pecan Granola

5 cups coarse rolled oats

½ cup untoasted sesame seeds

½ -¾ cup raw sunflower seeds

1 cup raw peanuts with skins

½ cup chopped pecans

½ cup sliced almonds

½ cup slivered almonds

1 cup flake coconut

1/2 cup maple syrup

½ cup honey

1/8 cup canola oil

1teaspoon vanilla

Mix dry ingredients in a large bowl, Mix syrup, honey, oil & vanilla together & stir into the dry oat mixture.

Mixture will be crumbly & sticky

Spread onto a jelly roll pan. Bake 250 degrees stirring every 15 minutes until dry &golden brown

Cool well and store in airtight container…

I added 1 cup raisins when granola cooled. Very good over yogurt

Bon Appetite!

Plenty of memories and pictures

Home from a fabulous photo filled trip. Clay & I are home  with great memories. Funny stories and lots of new places we have chosen to stay on another trip next year.

This is a fruit stand in Penticton BC. Look at those pretty purple petunias!

Here in the two pictures  you can see the crystal clear glacial water.
We had lunch by these shallow waters..









and next is Flathead Lake,  we loved it here too.. Will bring the boat next time.




As we left the park you can see The Rockies in a distance. A nice picnic spot.

The last picture is probably my favorite of Lake Moraine. In Banff Canada.

We were lucky to have super weather for September. There were  many other travelers and the resorts were full..

Along the journey to Canada

We found this hotsprings along side the road  that flowed into Owyhee River. I had to test the water temp which was at least 105 degrees..Very Nice.. but quite shallow. Above me is the river .

This is what Lake Owyhee looks like this time of the year.. really low but beautiful weather and taking lot sof pictures.

Here, we are today Sunday September 20th resting for three days at Swan Lake Montana.. Cute one room cabin and tucked in the woods. We were lucky to get it on short notice... Our camping plans were drastically changed back in the Hart & Steen Mountains, in Oregon the first night out  when we found our tent poles broken and not repairable on the spot so we are making our way sleeping in motels & cabins. Which suits us fine,  this is an adventure for sure.. We stayed in SunValley  one night and it too was gorgeous to see but  now we are on our way to |Glacier Park come Tuesday and on into Canada towards Lake Louise & Jasper,  Follow me as we continue on our journey.... The weather is mild and we are having a great time exploring. Followed the Oregon trail & Lewis & Clarks as well for while...Now onward ho!  We heard there are bears in the woods.. & I hope the Indians are friendy.....

#6 Friday Food Entry Nutty Carrot Oatmeal Cookies

#
Okay, before I left town for vacation I made these lovely sweet and dainty cookies. They turned out really good.  I hope they travel well as they are a bit fragile....I altered a family recipe by adding a bit more sugar and a 1/2 cup of butter to the shortening while creaming..





Nutty Carrot Oatmeal Cookies

w/ cream cheese & orange icing
*These cookies are pretty with flecks of orange carrots throughout and fragile to pack. But well worth the effort...

INGREDIENTS
1 cup shortening plus 1 cube unsalted butter
1 cup sugar
2 eggs
1 cup shredded carrots
2 cups all-purpose flour
¾ -1 cup old fashion oatmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans or walnuts

DIRECTIONS
In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots
Combine the flour, baking powder and salt; gradually add to carrot mixture. Drop by rounded teaspoonfuls 2 in. apart onto un greased baking sheet. Bake 8-10 minutes 350 degree oven. Remove to wire rack to cool….&   icing while warm.
ICING
Mix about (4oz) \ ½ brick of cream cheese
with ½ cup powdered sugar and thin with orange juice to spreading consistency. Spread or drizzle over warm cookies… refrigerate to set icing. Before packing....If you are taking these on a trip or giving as a gift.

Bon Appetite!

Checking the final list! ...What? 4 New Tires?

Okay one more detail... Clay decided we should get new tires before we leave... I am sure he is thinking of the rough roads we may come across in the Steen Mountains.. So I smile and agree ... and we leave in the morning.
In the meantime I made a batch of cookies to take, * recipe on Blog Friday* and compiled the final list of things to go and checking them off my list:

Stopped mail delivery, Made Bank deposit
and Packed in Car...

Chocolate Bars
Cell Phone & chargers
Tent..
Sleeping bags & pillows
Mattress,& pump
2 camp chairs,
Foldable table
Cooler,
More chocolate bars and
Staple food box of minimum food * we will purchase as we need* if we are camping
or we stay in lodges, cabins or resorts.
Stove & Fuel & lighter
Flashlight
Tool box of emergency car repair stuff..
AAA card for real HELP if Needed....
Books & playing cards.
Lantern
Thermos & cups
Buster's bedding, food & treats
Passports & Busters health certificate
Maps & Cash for travel & coin for laundry
Camera, Binoculars, GPSs extra batteries & charger...
Clothes for warm & cooler climates
Towels & Wash cloths  & Paper towels, TP
Shoes
Coats & sweatshirts  Yikes   the car is getting really full....
I think that does it....I hope because I am running out of space....We don't want to look like the Hillbillies going down the road....do we?
Ok, I am ready and the computer goes in last....I am sure we will forget something but we are REALLY leaving tomorrow Morning!  I hope I can post  as long as I have service & battery if not I will upon return.... We are going to have a great time.... will be back in a couple weeks....

Packed and ready to roll....WAIT!..

Well, I am ready, Buster is ready  and the car is ready... Clay was ready but now we have an electrical problem that needs to be taken care of before we leave town for a couple weeks....... Something is going on with our diningroom light. It poofed off the other day like a bulb burned out...so we thought..  Then we noticed when we turned off our bedroom light  the diningroom light was on.  hmmmm Well how could that be? So we turned on the bedroom light and the diningroom light turned off... Now that was weird and then we checked all of the lightswitches and noticed that the one  in my sewingroom was also out..... Clay checked all the  usual things you do when you are not an electrician.. and everything looks fine, no bulbs burned out, there is power to the switches... but no lights...appears that  electrical panel switches are  all ok....But  we can't leave  things like this and come back after our trip (to well, any number of things could happen,)  trying to be optimistic here... so we called an electrician and he is to be here today....sometime???  Why do they do this... tell you they will be out but not give you a time? I do hope it is an easy fix.... The car is packed and I hate waiting...... I now must plan a meal at home tonight... hmmm left overs or Thai Take away?  I hope we can leave early tomorrow....I will be taking the laptop with us so I can keep you all posted... now I better go check see if I have enough chocolate bars packed...

Finished, Fresh Tomato Salsa & on going on Vacation

The fall is maybe my favorite time of the year,  I know I have  posted a lot of food items lately and I feel sure I am  not sharing a fact that I Love Food & to eat...as well as to cook, Trying different recipes, textures and flavors,  and probably one of my husband and my favorite snack items is Tortillia Corn Chips with Salsa. After  purchasing may brands the past few years, I came upon a recipe that we altered a bit to our taste. We love it and  have used it to top eggs, and tacos and other Mexican dishes, now for the second year we have made our own. This year we  put it up in pint jars and managed to get 10 for the pantry processed today. That will last for a few months....if we ration our consumption.
There is such a satisfaction in planting organic & heirloom seeds and plants, growing, harvesting and processing your own food with no preservatives.  It is a lot of work but  my it looks nice on the shelf. Forget about the sore back and dirty fingernails from start to finish. Ahhh! yet another harvested crop ...now can we go on vacation? I will be taking you along with me as we travel next week  to South Eastern Oregon, into Idaho and Montana and on to Alberta, Canada...  So pack light, bring your passport  .... Enjoy the sites with us  and enjoy the journey.... but  be sure to bring a plenty of chocolate and a treat for Buster! Yes, he is riding along too.