Views of Sequim, the Olympic Peninsula. . .and beyond
I grew up mindful of the date December 7th. Even as a child I remembered hearing recordings of Franklin Roosevelt saying that the date would live in infamy. In my lifetime September llth was added to chilling dates. Most of us won’t soon forget this one either.
Summer’s slipped by all too fast. I’m already craving color in anticipation of winter.
Air quality agencies have officially designated our local air quality as unhealthy due to numerous wildfires burning throughout the western U.S. and British Columbia. Our mountains are lost behind a dense yellow grey haze and there’s an off colored light on everything. It breaks my heart that there are thousands of people dealing with the horror of fires and I’m enormously grateful for the firefighters struggling to overcome the perils they pose.
I’m staying inside for now and working on other projects. I’ll be back in a few days when I’ve had a chance to get outside with my camera again.
I’d had high hopes for my flower bed this year. I ditched my usual dahlias and remembered I’d wanted sunflowers. And wouldn’t they go nicely with a bed of nasturtiums? This was all outside our fenced garden enclosure which protects the veggies from the voracious local deer. The deer have never touched the dahlias or nasturtiums so I figured I was safe. I thought I’d planned a very pretty little flower garden.
Wrong! It could have been worse. My friend Marie has emailed me pictures of her nasturtiums that are nothing but stems. But still. A gardener needs to whine sometimes.
By the way, the grey skies you see in the top shot are from wildfire smoke. It’s back.
I’ve shown the Clark barn, above, before but always at a distance. Here it is, up close and enormous. The Clark Farm is the oldest continuously operated family farm in the state of Washington, originally settled in 1853.
Not far from the barn is Clark’s Chambers Bed and Breakfast, located in the updated old family house. Four bedrooms on the second floor offer beautiful views of the Olympic Mountains, the Strait of Juan de Fuca, and Mt. Baker and the Cascades. We enjoyed staying here a couple of times before we permanently moved to Sequim.
I showed you salad envy the other day. I can make up for it any day when I put together a meal like this with salad caprese in the starring role. Fresh sliced mozzarella cheese, ripe summer tomatoes, fresh basil, and a drizzle of olive oil. It’s summer on a fork and one of my favorites. For good measure we also had corn on the cob from Sunny Farms. It’s really so sweet who needs dessert?
