November 20, 2015

Camas Lily Fields

The lily fields are wet and cold.  Winter is upon us.  But I could hardly take it all in, distracted by the thrill of actually being able to hike up that hill.  The heart is still as good as new!

November 19, 2015


After months and months of record-setting dry and warm weather, the rain is back.

Seems my raincoat is water repellant and not waterproof...nothing like coming back after a run feeling totally wet, which is a completely different feeling than dampish.  Time to buy some new rain gear!

November 4, 2015

Apple Crisp

My bad.  I should never tempt with two deserts in one week, but the holidays are approaching, right? Time to plan ahead!  

This little gem has been honed over the years and the unthinkable has finally been achieved: a near perfect balance between healthy and dessert.  It has tons more fruit and significantly less sugar and fat than the original recipe...but it's fabulous and doesn't make you feel like a horse chewing your oats. (Hmmm...I've made a few of those "desserts" before, always pondering, after the first bite, if feeding the body and not the soul is worth it.  If you know what I mean.)

Apple Crisp
4+ lbs apples, peeled and cut up into chunks - pile 'em as high as you can without the topping falling out
1-1/4 c. organic, extra thick old fashioned oats (Thanks, Bob's Red Mill!)
1 c. packed brown sugar
3/4 c. flour (whole wheat works fine)
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 cube unsalted butter, melted
(Good optionals:  A dash of flax meal or a cup of nuts )

Place apples in 9x13" glass dish.  Mix remaining ingredients and crumble over top.  Don't mash down flat.  Bake @ 375° x 55 mins.

November 3, 2015

Banana Squash Like You've Never Seen

We sure grow 'em big out here in the Wild West!!

It was a wet, dark, and windy night slogging through the corn maze, slipping through the mud and trying not to feel too soggy.  The thought did occur to me, only in America do we pay money to do this kind of thing...

The best part of the night was swinging by the farm market to find a 32-pound banana squash. Unbelievable!  It made a lovely gift today for a very special couple and we can't wait to see how many recipes it shows up in over the next couple of years.  Hahahahaha!

November 2, 2015

Pumpkin Custard

OK, so where has pumpkin custard been all my life????  Holy cow, this stuff is good.  Good plain, hot, cold, for breakfast, in the middle of the night, and especially on top of waffles.  You'll hear the angels sing.

Pumpkin Custard
15 oz canned pumpkin
2 eggs
1 c. heavy whipping cream
2/3 c. brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. vanilla

Mix it all up.  Pour into individual custard cups or a large, shallow dish.  Place in larger dish partially filled with hot water.  (I'm still not convinced this actually does anything but apparently it protects the delicate custard and I'm not going to risk messing with anything so princess-like.)  Bake @ 350° x 50 mins until set.