28 September 2014
Fall has arrived, and the leaves are beginning to turn. Temperatures are cooler, especially at night, and this week we had an inch of rain.
We've been doing our usual this and that.
We took a walk out Rock Road to the viewpoint at Our Lady of Guadalupe Abbey. We found bear scat (!) and on the little-walked loop back to Rock Road had an unpleasant encounter of the blackberry kind -- a few scratches but not too much bleeding.
One rainy day we made Cuban comfort food, picadillo, using this recipe from Sam Sifton at the New York Times. We made it a one-dish meal by serving it over brown rice layered over a bed of greens. Pretty good stuff.
We practiced yoga on Tuesday and Pilates (really sort of yoga-lates) on Thursday. Thursday at the downtown Farmers Market it rained. We shopped before the rain, and waited out the downpour with a glass of craft brew at the Bitter Monk. We only got a sprinkle of rain on our walk home.
The rate on our loan was locked in on Thursday, and Friday we finally got the homeowner's insurance nailed down. That's good. All is on track.
We cooked dinner for friends -- pizza margherita for appetizer, seafood paella and a big salad for dinner, local strawberries for dessert. I drank too much red wine.
While shopping for that dinner, we encountered two large boxes of gigantic heads of cauliflower, priced at $4.76 each. I don't know what's in the water at Hermiston, but the cauliflower sure likes it. I picked the smallest one I could find, weighing in at about 5 pounds. For scale, the wine bottle is a 750 ml.
Saturday we paid a visit to Baskett Slough. The dusky Canada geese have not yet arrived, but it was a lovely warm day with a nice breeze that kept the mosquitos at bay, a few cirrus clouds decorating the blue sky. We saw a few geese, lots of ducks of various varieties, a half dozen Giant Egrets, and a huge flock of house martins dipping and swooping between rest periods on the power lines. They sure do flit around.
I took lots of pictures hoping to freeze frame the martins. Unfortunately, I didn't have a card in the camera. This is what you don't notice when you use the viewfinder instead of the display. And my expensive camera has no internal memory of its own, unlike most point-and-shoots. Alas. Another time.
For dinner we ate king salmon, corn on the cob, and roasted cauliflower, of course. Here's the simple version.
Trim and core the cauliflower and cut into florets. Any florets wider than about 2 inches you will want to divide, slicing through the stem. Toss the florets on a rimmed baking sheet, drizzle with a tablespoon of more of olive oil, and a few drops of water. Add salt and pepper to taste and toss eveything to coat. Bake at 425F for 35-40 minutes. Top with finely grated parmesan (NOT from a can, please) and bake 10 minutes more. Good hot or at room temp.
Today we walked the outer loop at Miller Woods, enjoyed leftover salmon in our lunchtime tacos, and plan to have bockwurst with kraut on rye rolls for dinner, accompanied by more corn and grilled zucchini. Beans are soaking on the stovetop for tomorrow's beans and greens soup with Italian sausage, a Food 52 recipe here.
Oh, and I have more than 2 lbs of cauliflower left!