Views of Sequim, the Olympic Peninsula. . .and beyond
The signs are up for u-pick raspberries at Graysmarsh Farms and the bushes are full and gorgeous.
It was a perfect day for picking and raspberry lovers were out in force. We got carried away. Our group of three children and three adults came home with 11 pounds of raspberries. Raspberries, anyone?
We stopped for some honey recently at a local farm, Sailing “S” Orchards and Apiary. Our out-of-town visitors were amazed: take your honey and put the payment through a slot in the wall. Simple as that. From my experience as a former urbanite, I can assure you that this wasn’t common where I come from in California.
The experience was sweet. . .and the honey is delicious.
Green chicken curry at Sawadee Thai Restaurant. Beats an avocado and tomato sandwich at home.
A new restaurant, Sequim Seafood and Smokehouse, is readying for business. It’s on West Washington, where Arby’s used to be, just west of the RiteAide.
New signs went up last Wednesday and I was told that they should open for business sometime this week.
. . .’cause I’m going to. . .strawberry fields. . .
Cameron’s Strawberries has opened for the season and the faithful are making the most of it.
Even now, early in the season and after a rainy day, the scent of strawberries was irresistible. Half of these people were probably just innocently driving by when their noses took over. Strawberries take no prisoners.
It’s a mixture of bad news, good news.
The 3 Crabs Restaurant, a Sequim institution for decades, is being sold and will likely be closing after this summer. The purchaser is the state Department of Fish and Wildlife and the nearly 52 acres of land and tidelands at the property will be restored and improved for public access.
This is the marshland west of the restaurant. There is also marshland to the restaurant’s south. I’m not sure what the boundaries of the parcel are, but the location is wonderful. The parking lot fronts a beach on Dungeness Bay and has a great view of the New Dungeness Lighthouse to the north and Mount Baker and the Cascades to the east. Beach access now requires climbing over boulders and can be tricky for aging knees.
I admit that oddities catch my eye. And I classify this as somewhere in the “food history” realm.
It’s been a very long time since I’ve seen a recipe that calls for lard, solid or semisolid rendered fat of a hog. I’ve seen it used in some ethnic foods I’m familiar with. But this “ideal shortening” certainly doesn’t seem to be front and center in a typical grocery store.
People used to eat more saturated fats. Now we eat processed foods and consume sugar in all forms, in foods where you wouldn’t expect sweeteners. It’s hard to control what we eat unless we make food “from scratch.”
Do you have time to make what you eat?