“Run, run as fast as you can, you can’t catch me, I’m the Gingerbread Man!”
Or I could say, “Run, run, as fast as you can, you can’t catch me, I’m the Gingerbread Nan (a)!” They try, but Nana captures them all for hugs.
This was the first year everyone tried icing bags. Some successes, lots of messes, plenty of fun.
It’s easier to eat icing straight from the bag.
The grands are growing up fast, and they tried to run, but Nana and plenty of sugar captured their taste buds and creative imaginations.
Welcome to our annual Gingerbread House decorating tradition. The designs are getting a little bit more sophisticated, but I noticed decorations disappear just as quickly as in previous years . . .
Mullet Man. Yep.
Nana is getting shorter . . .
Must remember to put toothbrushes and toothpaste in with Christmas gifts.
It’s beginning to look a lot like Christmas in the pasture.
Due to needing my Christmas photo background early, we went tree hunting this month-November. With indoor trees, this is a big no-no, but since we will keep this tree outside of the RV, it will be perfectly fine and not pose a fire risk as it dries out.
My honey drove us up along Oak Creek Road in the Okanogan-Wenatchee National Forest. Ready with our tree tag and saw in hand and mud boots on feet, we settled in to search for the perfect tree.
Before we hit the area where we could cut a tree, I noticed two big red blobs out in a meadow. Judging by the size, deer. Skinless and headless, left to rot. Ugh. Poachers. While I don’t personally hunt for meat, I understand some people enjoy the outdoor activity. In our state, hunters draw tags and their hunting helps control the numbers of herds roaming the forests. But to leave two carcasses and not use the meat was totally irresponsible. Grrrr.
On the way up the mostly deserted road, we saw a trail of smoke. From an untended campfire. Hoping that hunters or hikers were just out of view, we continued on our way, though I was fuming, because despite drenching rain, the fire was still smoldering. And we are just out of a horrific forest fire disaster of a summer. Even with the rain, fire is still a problem!
After 8.5 miles of rutted dirt roads and several “That one’s pretty good,” we finally found our tree. Though I tried to get Kevin to cut me a HUGE tree (heh-heh, wouldn’t that be funny, trying to drive down the road with a tree hanging off both ends of the truck?), we had to settle for a much shorter one. Cue the Christmas Vacation music.
We secured the sweet-smelling tree and headed back down the road. The fire was still going! Mr. Firefighter to the rescue. He literally got his hands dirty (the shovel was buried beneath the tree) to make sure it was dead. Good job, honey!
And much further down the road, we drove around a bend and startled a huge gathering of carrion birds! At least three bald eagles, numerous turkey buzzards, and magpies. All of them were enjoying the feast of deer meat. Whew. Nothing goes to waste in the wild, right? They were quite happy to take care of the deer carcasses. I imagine at night other predators would be drawn in-coyotes or wild cats.
A forest full of adventures. Here she is, our beautiful tree!
(This succulent lives next to our fountain. I recently lately noticed evidence of frogs . . . and then realized at least 3 little guys have claimed this plant for their own insect-hunting territory.)
Once in a long while, we get hooked on watching Guy Fieri as he travels around the U.S. showcasing fabulous meals on the Food Network’s Diners, Drive-Ins and Dives. Sometimes I’m hoping to be inspired for dinner, other times I want recipes. I LOVE watching the chefs prepare the meals and I’m always astounded at how MUCH they make! The quantity is mind-boggling. And when the featured location is nearby . . . I want a road trip!
We recently caught an episode filmed in Richland, Washington, a mere 90 minutes or so away. Road trip, here we come! I have no idea about the original air date of the episode, but Frost Me Sweet Bakery and Bistro is still in business, so it’s all good.
Sweet potato lasagna. Oh, boy. That’s what I wanted. And the Duck Banh Mi sandwich. Those were the two items featured on the show, and wow, they looked wonderful! Unfortunately, the Duck Banh Mi was sold out. So Kevin went with the Prime Time, a Prime Rib panini.
The only bad thing about our trip was the heat. We arrived early, about 11, since we eat lunch early. But it was still heading up over 90. Despite that, we chose to sit outside in their adorable covered seating area. There was a line waiting to get in even at that early hour! And nearly the entire time, people were waiting to be seated for the bistro side of the business. Note: The bakery is right next door. Both are connected and you can enter either door or walk between both in the waiting area.
Sweet Potato Lasagna
This dish was so yummy! I loved the sweet potato “noodles”. A few edges were a tiny bit underdone, but not enough to stop me. And I think it could have been hotter (temperature). Well, I ALWAYS want heat in my food, so I would add crushed peppers to my sauce. Mmmm. This dish was so tasty and hugely filling! I think it was a bit much with the heat, but come fall and cooler temps . . . give me ALL the sweet potato lasagna! Served with grilled pesto toast. I LOVED the sauce and meat and the way all the gooeyness came together. Mmm. I would definitely order this again.
Prime Time
Kevin’s Prime Time panini featured thinly sliced prime rib, carmelized onions, horseradish aioli, Swiss cheese, and au jus. The panini was made with their own garlic focaccia bread, and was served with a salad. I had a taste, and it was pretty delish! The au jus was very salty, so dip wisely. And (we both love spice) I think Kev would have loved MORE horseradish to heat things up. The sandwich was very filling and yummy.
The bakery had tempting treats, but we were stuffed, and with the temps, we didn’t want to haul around something that would melt.
Two thumbs up for Frost Me Sweet Bakery and Bistro. The menu is chock full of other dishes we want to try. So once fall hits, I’m counting on another road trip to sample the menu.
Have you hit the road to find a featured location from Diners, Drive-Ins and Dives? Let us know how it went. And if you have any suggestions for fun dining, do share! We’d all love a taste.
Today’s post is a far cry from yesterday. Lavender to onions and garlic. Oh my. Cry if you will over chopped onions . . .
Let’s take a little diversion from fragrant to pungent.
Due to earwigs and extreme heat, most of the garden is struggling. But for alliums. The onions, garlic, and leeks are doing great! Not only producing, but surviving all of the above. Let’s hear it for alliums. And don’t forget the chives, a favorite snack food of a certain young onion/chive lover. The chives are marching along in perfect order.
This is the first year I’ve tried spring onions. Wow, did they love the garden bed! Since I’ve never grown them before, I tested a few before they were ready. Now they are all harvested and drying. I’m not sure if that’s the correct procedure, but it’s what I’ve done and it seems to be working.
The garlic was a surprise from last year. I think. I’m forever popping sprouted garlic cloves in a garden bed or patch of ground. Usually, they are eaten before I get anything useful. This spring, for the longest time, the middle bed had only this big bouquet of garlic greens. Finally, after the complimentary squash plants over grew it and scapes started growing, I could tell they were done. I pulled them out and we actually have garlic! Also drying with the onions.
I pretty much leave the leeks alone, letting the bees enjoy the flowers (and earwigs-isn’t that odd?). Sometimes I will harvest a leek, but most are left alone to reseed. And they do that very well.
How about you? Any tips for growing alliums? Or better yet, a favorite recipe?
