Views of Sequim, the Olympic Peninsula. . .and beyond
These plump little native berries ripen at the height of summer. They feed birds, wildlife, and passing walkers like us who look forward to them every year. Abundant rains this spring assured a good crop. They’re not the tastiest of mini fruits but a handful of them on our salad the other night was a nice addition. I’m told they’re high in antioxidants. They’re also called Saskatoons.
The Jamestown S’Klallam Tribe recently opened The House of Seven Brothers, a new restaurant in their Seven Cedars Casino in Blyn.
A friend and I figuratively had lunch there with the brothers the other day. The masks on the wall of the restaurant represent and honor seven brothers whose genealogy is part of the Tribe’s present day lineage.
The dining room was remodeled from a previous buffet restaurant and enlarged with space from a former gift shop. As with other Tribal enterprises this one is nicely done and very attractive.
An open kitchen stands at the back of the restaurant. Based on our lunches, it produces tasty food. The new restaurant is open for breakfast, lunch, and dinner.
Several of us civic minded citizens have formed a new ad hoc committee dedicated to the support and preservation of small business in Sequim. We are facing the closing of my favorite crafting store, Doodlebugs, as it caves from the pressure of internet and big box competition (more on that when I’m strong enough to take farewell photos). Though it hardly seems at risk, we want to avoid a similar fate for another favorite, our new frozen yogurt store, Sweet Spot. Thus the first official inaugural meeting of the Sweet Spot Preservation Society. I nominated myself the recording secretary. My first report is shown above. We’re considering weekly meetings convened around favorite flavors. And perhaps we’ll bring our book club here. It’s the least that civic minded, selfless, yogurt-loving people can do.
I’ve become a skeptic when it comes to cooking with fresh hot peppers. Recipes call for one of these, or three of those. Even when I’m reassured that it’s a mild pepper I’ve lived to regret using even half of what’s in the recipe.
I don’t think I’m a wimp. Maybe I’m just a bad sport. And it’s hard to hide the tears streaming down my face.
I’ve gotten very spoiled. Some mornings there is nothing better than a cappuccino to start the day and our Nespresso machine makes a good one. But we ran out of milk on Wednesday; it’s been that kind of week. The world didn’t end. But, well, it just wasn’t the same.
Sequim has a taste of the Middle East with a new restaurant, Sequim Kabob House. It has taken over a space that previously housed two successive fish and chips venues, Kiwi and Fudd’s, on West Washington. The Kabob House offers traditional foods “made with imported spices from Jerusalem.,” including kabobs, falafel, gyros, and tabouli. A lamb shawarma wrap is above.
There are a few decorative nods to the Middle East.
I want to go back and try both the kabobs and baba ghanoush (roasted seasoned eggplant). It’s probably too much to hope that they serve Persian rice, an unforgettable delicacy a friend’s grandmother used to make.
We have a friend in California who very generously sends us a box of Meyer lemons at the end of every year. I’ve made marmalade with them, squeezed them for lemon juice cubes, cooked with them. I had plans to make lemon curd with the latest box. Then events cascaded between me and kitchen creativity.
Sunday it was hot, hotter than usual for Sequim (86F, 30C). I staggered in from the garden looking for ice water only to find that DH had other ideas. Lemonade. DH made it. The pile of peels you see here became about four cups of lemonade, gone almost as fast as you can say, “Gee, it’s hot out there.”
Click the link above if you’re unfamiliar with Meyer lemons. They’re a real treat.