Monday, 13 October
Two weeks, gone, just like that (*snaps fingers*) since my last post. We coasted (pun intended) into October with a trip to the beach, thus the pictures you see here. We stopped at Moolack Beach for a long walk by the surf. We saw people and dogs and gulls and seaweed and one lone surfer.
What a wonderful place. The woman behind the counter (I'm assuming she's Mai), seeing that we were really interested in Asian flavors, gave us lots of good tips. She also directed me to seaweed salad, already made, in the freezer case. "Ready to eat. Just like they serve in restaurants.", she told us. She gifted us with candies and fruit drinks, as we walked out of there with our bundles of goodies, and invited us to lunch at her church on Nov. 1 -- she's cooking!
Our visitors arrived October 4 ... or rather we picked them up at the TriMet station in Beaverton. Yelp! found us a really good lunch place, the Veggie Grill. It is a chain, but everything is freshly prepared and really tasty.
We showed Dale and Zev our town -- 3rd street for coffee and ice cream, a walk through Harvest Fresh, the ponds at Our Lady of Guadalupe Trappist abbey, deer on our lawn, Airport Park with its unique fountains, the Spruce Goose, Miller Woods, Draper Farms, rhubarb pie and pumpkin ice cream at the Blue Raeven Farms store in Amity.
We had fun cooking, too. Zev makes a super slaw, and I had a captive audience for new veggie dishes.
We ended the visit on a high note with a delicious lunch at Pura Vida before our trip to the airport.
Last week the deal on our condo closed. We celebrated the closing with friends David and Leann. I made ... wait for it ... ahi poke with sushi rice and Mai's seaweed salad. Very tasty appetizer, goes down well with prosecco. Dinner was prosaic - roasted chicken, roasted carrots and potatoes, a salad.
The sellers are renting through October 26. If I were smart, I would start packing now. Instead, I'm making fig jam. But there's a good reason for that.
We brunched yesterday at Eola Hills Winery in Rickreall with Diana and Pete. Pan fried oysters, fruit crepes, seafood eggs benedict, Caesar salad, fresh fruit, creme brulee, and, of course, Eola Hills wines.
Pete and Diana gifted us with, among other things, 4 pounds of ripe, ripe figs from their trees. Ergo fig jam, so I can make pizza with fig jam and gorgonzola, among other things. Also on the stovetop today is a squash and carrot stew from Kitchen Parade that I've been meaning to make for weeks. And in the crockpot a pot roast simmers, this one a Cook's Illustrated recipe.We eat well.
It truly is fall. Corn on the cob is a thing of the past, we're getting the very last real tomatoes, and we have finally given in and turned on the heat.