Hi everyone,
I met the new member of the family out in Oregon. He’s pretty charming for such a young fellow. He can speak for himself.
I met the new member of the family out in Oregon. He’s pretty charming for such a young fellow. He can speak for himself.
With Jeff and Jennifer we took a three mile beach walk, starting on Cannon Beach at low tide and crossing over to Crescent Beach.
Along the way Jeff stopped at a boulder covered by mussels. He polled the group and found three takers to try some, so on our return we paused and Jeff pried off enough mussels to fill a sack.
Turns out that preparing those things for the table is a lot like work. Sitting on the back deck next evening, Jeff used two pairs of pliers and a wire brush and got the mussels ready for the pot.
Into the pan waiting on the stove went butter (tons of it), wine, chopped green onions, garlic, lemon, and a smidge of cilantro.
But wait. There was more. First course was Chinook salmon
with snap peas, bread, and a salad of sliced pears (from the tree in their front yard in Portland), blueberries the size of grapes, sliced almonds, and crumbled goat cheese over spinach leaves and seasoned with raspberry vinaigrette dressing. (Thank you for preparing, Sandy.) On a trail we took at Ecola State Park earlier that afternoon, Jeff and Jennifer filled a sack with wild blackberries growing along the way. So for desert Jennifer (our birthday girl
prepared blackberry cobbler. All true.
And for added ambiance, our hosts arranged with the weather bureau for wind gusts up to 60 miles per hour to blow deck furniture around and knock out electricity in Cannon Beach. Therefore, we finished out banquet by candle light. Well done, J&J!