Weekend at Taylor Ranch

Just had a ball with 4 of my closest knitting friends when we drove to our friend Lynn and Rick's Ranch in Tonaskat, Wa.  What a beautiful place.  They have 3 horses, Chrystal, PJ and Rocky as well as a border collie, Koby or is it Coby? Uh oh, I've forgotten.  Sorry Lynn and Rick, it's my memory again.  

This is Lynn, on her princess Chrystal.  She really was such a sweet horse, she actually let all of us ride her, or at least sit on her and be led around.  I'm not familiar with horses so it was very nice that Rick led both Amy and I around, as I really felt intimidated by Chrystal's size, and she wasn't even as big as the male horse PJ, he's the black one you'll see soon. We were also able to watch Rick train with Rocky to become ready for riders, at this time, he's still to young and is just being taught all the things he needs to know and building his confidence.  We learned a lot about horses that weekend and I find it so interesting to see all that goes into it.

The home of Lynn and Rick was so beautiful, it sits so nicely on the hill and the breezes really keep it quite comfortable, we were all marveling at how nicely the house cooled right down just with opening up the windows. The open floor plan and two floors were absolutely beautiful and so comfortable.  Loads of space to stretch out in. I was loving the light and the airiness it offered, but truth be told...the kitchen is what really grabbed me.  Talk about a cook's delight.  Loads of space in the kitchen and open so we could all chat and help in the meal making process. It's a huge part of all of our retreats.

I usually like to dominate the kitchen, but I have to tell you, when Miriam, on the left, and Amy on the right are there...(mother and daughter)look out as pans are moving and meals are being prepared fit for a king.  We ate salmon with Orange butter sauce, we had spanokopita that was absolutely to die for in it's light flakiness, we had gazpacho that I couldn't get enough of and Geralyn our other friend who's not in the picture there made the best blueberry buckle and walnut toffee bars you ever had, but her specialty, the Turtle Back farm granola which we've all come to crave, she brought for us freshly made before our retreat.  Miriam really goes all out and she scans cook books and always has the best recipes ready for us.  

I had brought talligio and padano cheeses from Pike Place and smoked mussles and salmon, some roasted tomato and olive tapanades from the market also and some breads for snacking along with a few other goodies we just couldn't get too. Needless to say, I was pretty happy to get out and walk off some of those calories we consumed. Whew, I left thinking I should never eat again.  Thank you ladies for making such awesome meals.

This is Koby, he kept us all entertained with how smart he was, we marveled at all the things he could figure out doing, Lynn and Rick said he was a breeze to train because he remembered everything.  He definitely is border collie though, he really liked action, but always was a perfect gentleman, I gotta say we were all so charmed by him. Poor guy though, I felt sorry for him, because I can't throw a Frisbee or a ball to save my life, and he just looked at me like, ok, do something will ya? I can wait all day...

The view over the sweeping 27 acres was beautiful,  grassy pastures with a stream surrounded by hills of trees...It was such a nice place to relax and I have to admit, I must have, because I was asleep so early every single night as everyone else knit and chat into the late hours.  I'm not a night owl even on swingshift.  We spent the afternoon out on the wrap around porch, knitting and talking and taking in the sun, I was into it.  I've always wanted a wrap around porch, it's on my bucket list of things for someday, so I really really enjoyed it while the opportunity was there.  Afternoon cocktails and morning coffee were even more enjoyable out there.

Rocky is the Red head, he's 3  years old and PJ there, the black horse, he's 30.  THey were both so very beautiful, Rocky was all frisky and puppylike, they told us that he was the one that got the 2 older horses out there running and really getting across the acres.

We walked through the pastures and got to be in their element, which was pretty cool as they decided to come up to visit us, they were very interactive, I really liked it, although, a tad intimidated by PJ.  He was just big! Totally nice, just BIG. These horses are some of the luckiest ever, they get to live like horses...not all penned up and waiting for people but like  a small herd, it was such a joy to see.

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This barn on their property was figured to be over 100 years old, as well as a few other building we saw as we drove through the area.  We saw beaver damns and work they'd accomplished as well as more of the other homes and ranches along the way. From here, you now know where the term "busy as a beaver" came from.

We had such a wonderful time, our host and hostess couldn't of made us feel any more comfortable and as with all close friends, the talk is easy and the time is always too short. Thank you for sharing your home with us.

Charlie's Lasagna

  Each of us seems to have the one dish we make that everyone loves and is usually the item we bring to potlucks because we're kinda known for it.  Mine is lasagna.  I make it slightly different from the norm and my friends and family have all decided its a hit.  Who doesn't love cheesey warm tomatoey goodness? It is my favorite comfort food of all comfort foods.

  Hope you enjoy this recipe.

Charlie's Spicy Chicken Sausage Lasagna.

Preheat over to 350 degrees.

Ingredients:
Olive oil
box of dried lasagna noodles
1 can Trader Joe's Toscano low fat Marinara
1 small ball low moisture mozzarella, cut into slices.
1/4 cup shredded Parmesan cheese
half pint of low fat cottage cheese
1 package either spicy chicken andoullie or spicy chicken Italian sausage, 5 links.  I like Trader's Joes for this too.
crushed chili flakes/to taste for top

1.  Slice sausage into 1/4 inch rounds, put into nonstick skillet and cook till done. Remove and put onto paper towels to remove any excess oil.

2. Starting with 9x11 pan, put a bit of olive oil into bottom to prevent sticking and then add a TBLS of uncooked sauce to bottom. Add 3 uncooked noodles across bottom of pan and top with dollops of the cottage cheese and half the sausage.  You want to have enough to make 2 cottage cheese/sausage layers, so divide evenly, then put sauce along edges of noodles, the sauce will cook into the noodle edges better this way, and a bit in the middle, think of sauce as being divided into thirds, enough for each layer and to cover top.

3.  Make another layer of noodles and repeat with ingredients.

4. For the top, use a layer of noodles, then cover entirely with sauce.  Add slices of mozzarella to top and sprinkle with Parmesan cheese.  Cover with aluminum foil and bake for 30 minutes, removing foil at end to brown cheese.

Suggestions:  I sometimes just make with the Chicken Italian sausage and then use fresh basil leaves added in the center layer for a nice really Italiany type lasagna but either way, use what you have. It's always simple and so good.

Enjoy!

Blueberry buttermilk tea cake

  One of my favorite things to bake is easy loaf cakes, or tea cakes, or coffee cakes, whatever you wish to call them.  They are usually very simple, no fuss, no muss type recipe.  Ok, maybe a little on the "muss" side, I'm a terror when flour is involved. 
  I think why I like making them the most though is they remind me of my Grandma Clara Klabunde.  She always had a coffee cake around and each afternoon incase anyone dropped by.  Anyways, back to my subject at hand, so here's one of my favorites and the only reason I ever keep buttermilk in the fridge.

From the Joy of Baking:

Blueberry buttermilk tea cake

Butter and flour one large loaf pan
2 1/4 c. flour
1 tsp baking power
1/4 tsp baking soda
1/4 tsp salt
3/4 c. fresh blueberries, picked over
8 TBLS/1 stick butter at room temp, cut into pieces
1 c. granulated sugar
2 eggs
2 tsp vanilla extract
3/4 c. buttermilk
confectioners sugar for sprinkling-optional

1. set over to 350 degrees. Butter 9x5 loaf pan, dust with flour tapping out excess.

2.  In bowl, whisk flour, baking powder, baking soda and salt to blend.

3.  In another bowl, toss blueberries with 1 tsp of the above flour mixture
4.  In mixer at medium speed, beat butter for 2 minutes, adding sugar in 2 increments, beating 1 minute between each half.  Blend in eggs one at a time followed by vanilla.

5.  With the mixer set on low, beat in half of flour mixture, then buttermilk, followed by remaining flour mix.      Scrape down sides of bowl as it mixes.

6.  Removed from mixer and fold in blueberries by hand making sure to mix in any excess flour that may remain.

7.  Spoon batter into loaf pan, mounding slightly in center.  Bake for 55-60 minutes or till toothpick comes out clean from center.

I may add too that it's a great gift cake and wraps up well.  I wouldn't suggest trying to double the recipe as the mixer is pretty full from just the one recipe.  Also goes down well with espresso!

Grilled Prawn Tacos

  Although summer seems to have left us again, go figure, it is August right?  I am finding a lot of inspiration in using my grill when it is a hot day.
  I love grilling up the simple ingredients to make a house favorite, tacos! After all, who doesn't love a good taco, and when it's easy, how can you go wrong.

My Simple grilled Shrimp Tacos:
1 LB prawns, deviened
Juice of one fresh Lime
a handful of cilantro, chopped
and a drizzle of honey, I use habenero honey for the extra kick
1 clove chopped garlic
a a smidgen of olive oil, just to keep ingredients loose and mixable
2 avocados/halved and pit removed, sprinkle with chipolte chili powder for smokiness
2 red, yellow or orange bell peppers cut into 4 lengths, coat in olive oil and grill till slightly browned
fresh chopped cabbage for crunch
Tortillas of choice

Directions:  Mix prawns, lime juice, chopped cilantro,garlic, honey and olive oil, grill till pink.  Grill each side of chipolte sprinkled avocados till warm and grill marks are showing and peppers till they are browned a bit and also have the grill marks. Use upper wrack of grill to warm tortillas.  When finished, assemble into tortillas with cabbage, peppers, avocados cut into slices and grilled prawns.

I do hope you find them as enjoyable as I do, and leftover ingredients make great quesadillas the next day.

Dog park

Well as many of you know, we are frequent visitors to the local dog parks in our area.  There is always a lot of fun to be had, and Monty and Max don't want to be left out.

 We have been to several parks over the years but their is something to be said about being close by and less drive time for sure.  In the area we've been to Merrimore, the best of them all, 4 swimming holes and 40 acres of dog paradise.  We have been to Grandview, great park but you may have your car broken into, I speak from experience and one missing wallet later.  We've also been to Clark Lake, we frequent there very often as Monty is a great swimmer and it's really close to home too.

The park we go most often though is local, off Cedar River, the Cedar River Dog Park built entirely by donation to SODA and supplies all funded by McLendon's Hardware.

Monty and Max have great opportunity to socialize, play and expend a ton of energy allowing for a quiet day at home.

Monty is a big instigator in a lot of the ruckus, he gets all the dogs involved in his version of slip and slide, he loves the mud and gets all the other dogs into it too.  Nobody goes home clean.

We've had much dryer days as of late thankfully and allowing Monty to come home a bit less filthy.  We met friend Becky and her little jack Russell Kylie today, it was a fun time and I may add, less muddy. We were greeted by a yellow lab pup, a few very well socialized pit bulls, an Australian sheppard and a black lab.  Everyone had a good time and played nicely, running in a huge pack and crossing the acreage at a full run.  It was such a nice way to spend the morning today.