It’s mushroom season in the Pacific Northwest! This is a perfect recipe to celebrate your foraged harvest. And it tastes just like fall.
It’s been a dry summer here in the Pacific Northwest. But over the weekend, the skies opened up and dropped torrents on our little cabin and the woods around us.
The wet forest has such a distinctive, pleasing smell. Clearly, Walnut loves his woods.
Our friend Angie went for a fishing trip and caught us some black rockfish out of Neah Bay. We’d never had this firm-fleshed white fish before. It’s reminiscent of red snapper in flavor and texture – which means it’s delicious. Thank you, Angie. We hope you have another successful fishing trip soon.
Sometimes the best food is a simple lunch, enjoyed outside in the fresh air, after a little light exercise to get somewhere fantastically gorgeous. This was Francis’ first canoe trip, and she was amazing! (Walnut, the brown dog, stayed back at the cabin, taking a little nap for this adventure.)
Last week, we had the joy of watching our friend Jessica’s chickens while she was out of town. Spending time with the three ladies is hilarious, entertaining, and means all the fresh eggs you can eat. Hooray! Of course, we have to thank the ladies for all their greatness.. which we do… with an ingredient guaranteed to win over any chicken’s heart. Here come the girls!
On the second to last day of crab season, crab license in hand (or rather, around our necks), we set out on our first ever solo crab expedition. Technically, we weren’t just ourselves – we were a veritable mosquito fleet: a canoe, a 10 foot Livingston and a sea kayak. All on the waters of the South Puget Sound, just off our cabin.
We do not need baby goats. Obviously. That is ridiculous. Intellectually speaking, it makes no sense at all. But put a baby goat and an intellectual in front of us, and the baby goat wins, every time.