Pork Loin Roast...sort of.

Well...not everything I cook turns out. Those of you who know me know that I was sort of a vegitarian for years. I never cooked meat and rarely ate it. So I have little experience cooking it. This pork roast is beautiful but the time or temperature in the "Gourmet" recipe was off. So the dang thing was not done and we were hungry! So I ended up slicing thick slices off and pan frying them like pork chops. They turned out pretty good that way.

I started out with tons of garlic


Added dried oregano and course salt and fresh pepper (to this I later added orange juice and lime juice and marinaded the pork roast for several hours)


I pan fried the outside of the roast for a few minutes and then added it to the pot with all kinds of veggies including watermelon radish which are my current favorite.


Oops almost forgot the shitake! These are locally grown right out on the Olympic Peninsula




As a side I made a mexican skillet rice

We ROCK!

I have decided to open up a studio/art gallery in the upper section of my property near the road. There is not a lot of drive by traffic, but out in this area there are several artists with small studio spaces that they open up to the public from time to time.

I decided to put the studio right where we already had a BIG pile of rocks! I could not find my camera when we started the project...this is about halfway through. We are moving the rocks around the property so there will be a rock wall around the structure and places to park. There will also be a little rock area for more gardening space for me!









While we were moving the rocks we came across two salamanders! I think they might be torrent salamanders....maybe the cascade variety? I am not sure...We carefully moved them under the rock wall and out of harms way.







We also found a Rana aurora, Red-legged frog although she was moving too fast for a photo. Must have been in a hurry to get somewhere!

Camping at Fort Flagler~N's B-day

We went camping for N's birthday at Fort Flagler on Marrowstone Island. This is the campsite and the amazing view!







Here we are at the beach at fort flagler with the studio on wheels

Kalli almost 5 months

Lil Miss Kallister is getting big! She is very loving and also very protective. She is still build like a semi truck. Her favorite game we call bumper dog...she runs around the house slamming into things...the dishwasher, the other dog, me etc. If she is outside she bumps off of bushes and the fence. Crazy girl.

Burgers?

A burger with sauteed mushrooms and red onions with melted organic mild cheddar and fresh rosemary. Served with fresh pea pods.

I also made a yummy drink with some bubbley wine I think it was called Moscato? It was from Italy. I used half wine and half fresh pressed apple juice. The little garnish is made from a rasberry and a sprig of lemon verbena from my garden.

Chive Quiche

Chive and dill quiche made with fresh herbs from my garden. It is made with a cracker and mushroom crust. I served it with a little salad with greens from my garden and strawberry papaya shortcake with lemon yogurt.





My lettuce!

Ice Cream!

Last weekend we drove around the horn as I like to call it (around hood canal). We stopped in Hoodsport and got an ice cream to share. It was Kalli's first ice cream! Unfortunately...both dogs are a bit lactose intolerant. Lucky for you I have no photos of those results.

Garden o' plenty!

My niece Rachel (hi Rach!) was talking to me about growing your own food and sustainability and such. That has been something that has interested me for a long time. Now if this micro climate in Hansville will help me out! We just planted all kinds of veggies...pumpkins, cucumber, zucchini, squash, spinach, lots of lettuce, carrots, peppers, leeks, onions, kohl rabi, potatoes, tomatoes...and I can't remember what else! Whoot!

Pork Chops with Sage and Capers

I made this a few nights ago from a recipe out of Jacques Pepin cookbook. It was fabu! Fresh and very summery!

I don't have a grill right now so I had to sear the pork chop on the stove till it was almost done. Then it went in the oven and -rested- for I think it was 20 min. at 180. The sauce is made from fresh sage and parsley from my herb garden, capers, red onion, julliened lemon peel and some lemon juice. This goes over the pork after it comes out of the oven.

Mango and Strawberry Bavarians

This is an easy peasy spring/summer dessert.

Cut up two fresh ripe mangos (I like the tiny yellow varieties), and several fresh strawberries.
Mix a couple of tablespoons of light sour cream with a half a small container of a good Vanilla yogurt. I added a teaspoon of honey and mixed that all up.

I alternated spoonfuls of the yogurt mixture with fruit and also added some dried blueberries.

Salad with goji berries

My Pal Fran

Pop over and check out Fran's art. Out of the blue she surprised me by sending me the most beautiful painting of my puppy Kalli! This crummy digital photo that I took does not do it justice. Thank you Fran!

Lazy vacation dogs

My dogs are lazy on vacation




This is what I do on vacation

Various and sundry ocean views

The view at a wayside called Manhattan Beach


Some beautiful rocks

Haystack Rock in the Rain

Gearhart

I stayed in Gearhart Oregon for the first time a few nights ago. What a charming little town! It is near Seaside Oregon which is not the same place it was when I was a kid and we visited...it is much more quiet in Gearhart. The tiny town has everything you might need including the best espresso I have had in months at the Pacific Way Bakery. I stayed at the Gearhart ocean inn and it was lovely.

Purple trillium

I took my dogs on a short mountain hike this morning and found the most beauitful purple trillium.

Dinner in Astoria

My sister just happened to be camping on the Oregon Coast with her husband the same time I was on vacation there! We had dinner together at a british place that was on the water. I had shepards pie for the first time.

False Morels

N and I found some false morels near our house on a walk in the woods. I as per usual forgot to bring my camera. But N found some more near where she works and brought them back for me to photograph.

Beans & Nettles

I usually cook from scratch 4 or 5 days in the week.



Cornbread with walnuts


White beans with bacon, carrots, celery, and fresh wild nettles


Butter lettuce with cucumber, celery, and a honey mustard balsamic dressing