Palouse Pandemonium

We’ve been packing for the Palouse for three fall seasons. The first season we promised our then freshman daughter that we would hold off and give her space and didn’t visit until October for our first football game. That’s old news, at this point we show up at for the first game our schedule allows. Washington State University’s campus is amazing in the fall! Trees are turning, there is excitement in the air as CFS (Cougar Football Saturday) is upon us and Date Dashes (Greek life events) are a plenty. We were lucky enough to experience the Friday evening USC v WSU game in 2017. Cougar football at it’s best!

Our daughter is now a junior at WSU, she is fully immersed in her program and crazy busy with clinicals and school. WSU had a rough year last year and their football program was in a lurch losing their incoming talented QB to a tragedy. We all wondered how campus would feel coming back this September to the long standing traditions. We have friends that tailgate and have since they were little people. They have continued the tradition with their parents, their children and their Coug pride through thick and thin. Through good times and bad they come out and support. It is a feeling of family – a tribal connection that Cougs have. They are there for the same reason because they are connected, to the campus, to the people, to the Palouse. The sheer beauty of the Palouse is breathtaking, especially in late summer when the wheat fields are ripe for harvest.

So we booked our 2018 tickets by our availability and our love for a good game, watching the local teams and an excuse to see our daughter and be an adopted Coug. Two weeks ago I got a call that I missed and an immediate text – ESPN GAME DAY IS COMING TO PULLMAN! We found ourselves overjoyed that we had in hand two tickets to the Cougs v Ducks game on October 20, 2018.

We showed up in Pullman as early as we thought we should get up (after a 4am call from our daughter announcing she had shown up at Game Day!)

Campus was lit up with Game Day festivities and energy and Coug pride! We found our daughter and enjoyed the moment and a photo by the Coug statue and sun rising on the Palouse as we were leaving.

The day was amazing – joining our friends at their tailgate. Our daughter and friends coming by later. Portland friends wearing their Duck gear were spotted. The tailgates were abuzz. I’ve never seen so many people on campus before a game. We went to another sorority friend’s tailgate among the RVs. I was truly amazed by the investment Cougs put into tailgating – the tradition, the camaraderie, the relationships, the fun. 70 degrees on October 20 in the Palouse. Perfect Cougar Football Saturday.

The game was at 4:30. We were hustling back to the game as we wanted to maximize tailgate time and the experience. The game energy started as Game Day and tailgating left off! The Cougs were on a high for the whole first half. The stadium fans were unreal. We gave the Oregon fans a little teeny bit of their own strategy. We were loud. The defense played proud. The offense was on fire.

The second half rolled around and we wondered – can this stick because the Ducks had a string of scores. But our Mustached Minschew and the talent that surrounds him came through with game ending scores to end a day that the Palouse will be talking about for years to come.

I feel so lucky that my daughter is a WSU student and that WAZZU welcomes the parents of Cougs as their honorary tribe.

Go Cougs!

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Blackberry & Fig Salad

Blackberry & Fig SaladTake advantage of the end of berry season and enjoy this salad with figs! I have had many salads this summer but this one was extra special. The flavors of the blackberries and figs with the delightful butter lettuce and tomato are amazing. Add cucumber, green onion and cilantro and it’s perfection. I recommend pairing this with a balsamic vinaigrette. Add hummus, feta or roasted chicken and make it a meal.

Blackberry & Fig Salad

  • red butter lettuce
  • grape tomatoes
  • figs
  • blackberries
  • cucumbers
  • green onions
  • cilantro

Balsamic Vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons maple syrup
  • 1/2 cup extra virgin olive oil
  • sea salt and pepper to taste
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Samoëns, France

I recently traveled to Geneva, Switzerland to join my walking women on another European adventure. Our destination was a lovely ski town is Samoëns, France. We stayed in a chalet and were graced with two lovely English hosts for our hiking vacation. Each day we set out on a local hike and the beauty was amazing and continued for 6 days. The French Alps, the views and waters flowing were all breathtaking. I would return to the Alps and Samoëns in a heartbeat and would love to visit in the winter when the ski town is buzzing with excitement.

The trip was a moment in my life that I am so very grateful for – the Alps beauty brought me to tears the first day and the connections made with the the walking women and Mother Earth are deeply felt.

Dent de VerreauDent de Verrue

Cirque du Fer a ChevalCirque de Fer a Cheval

Lac de GersLac de Gers

Cascade du RougetCascade du Rouget
 

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Parsley Walnut Stuffed Mushrooms

Veggie Stuffed MushroomsLooking for an meatless warm main meal? These veggie stuffed mushrooms are a tasty option. They are simple, farm fresh and look splendid on a plate with colorful cooked and raw veggies. These are a good base – add your own taste to these with other colorful veggies and tasty herbs. Last night we served, tri-tip roast, roasted asparagus, roasted golden beets, roasted red potatoes, colorful crunchy veggie salad and these lovelies.

Parsley Walnut Stuffed Mushrooms

  • 15 good sized mushrooms
  • 2 green onions
  • 4 garlic cloves
  • 1-2 tablespoons coconut oil
  • 1/4 cup walnuts
  • 1/2 cup fresh parsley
  • 2-4 tablespoons olive oil
  • Salt and pepper to taste

Wipe mushrooms with a damp paper towel to clean or rinse lightly. De-cap and chop 15 good sized mushrooms.

Sauté chopped onion, garlic and mushroom caps in a few tablespoons coconut oil over low to medium heat. Sauté until mushrooms are lightly browned. Add finely chopped walnuts and fresh parsley just before taking the mushroom mixture off the heat. Add salt and pepper to taste.

Brush both sides of mushroom heads with olive oil. Arrange mushrooms on baking dish. Add a spoonful of the mixture into the hole left by the mushroom cap. Bake at 350 degrees for 25-30 minutes or until mushrooms are nicely softened and browned and juices are flowing.

Source: Jackie Mack, Lingonberry Lane

 

 

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Spring Salad

Spring SaladSpring has sprung! I have enjoyed long walk with my pal Oreo in mid 50s weather. I am also enjoying fresh greens, fruit and herbs in my salads. I put this one together for lunch yesterday and it was pretty and flavorful.

Spring Salad

  • 2 cups of arugula
  • 1/2 orange, red or yellow pepper
  • 1/2 large cucumber
  • large handful of grape tomatoes
  • 1 mango
  • 6 large strawberries
  • 1/2 green onion
  • handful of sprouts
  • fresh dill
  • 2-3 tablespoons of fennel, sliced small
  • Squeeze of fresh lemon and/or lime

Prepare and slice all vegetables and fruit. Combine in bowl. Squeeze lemon/lime and blend together. Serves 2-3.

Source: Jackie Mack, Lingonberry Lane

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Bright Green Smoothie

Bright Green SmoothieSmoothie is my breakfast food and when I concocted this one it put a smile on my face! So smooth and green and bright and tropical.

Bright Green Smoothie

  • 2 bananas
  • 1 cup frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 2 cups spinach
  • 3 chunks frozen coconut pieces
  • 1 cup coconut water

Blend and enjoy. Makes 1-2 servings.

Source: Jackie Mack

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Crunchy Veggie Salad with Cilantro and Lime

IMG_8549January is a great month for fresh new ideas and food. I’ve been eating lots of fruits and veggies this month and one of my favorite quick and delicious salads is this one. This can be changed up by adding celery or cucumbers or your choice of other fresh veggies.

Crunchy Veggie Salad with Cilantro and Lime

  • 1/2 red, yellow or orange pepper
  • green onion – the green part
  • 1 dozen grape or other mini tomatoes
  • avocado
  • handful of cilantro
  • 1/2 fresh lime, juiced
  • sea salt and pepper to taste

Chop the pepper, green onion, tomatoes and cilantro and mix in small bowl. Juice the lime and add to the salad. Add sliced avocado. Mix and add sea salt and pepper to taste. Serves 2-3.

Source: Jackie Mack, Lingonberry Lane

Posted in Gluten Free, Kids in the Kitchen, Salads, Side Dishes, Uncategorized, Vegetarian | Tagged , | Leave a comment

Arloa’s Crescent Rolls

Arloa's Crescent RollsMany moons ago when I joined my husbands family and witnessed the magic of a Midwest baking extravaganza in the farm house kitchen. My mother-in-law would spend what appeared to be all of December baking Christmas cookies rolled out, ginger cookies rolled out, peanut butter blossom, breads in the shape of candy canes with red/white frosting, kringles, etc; you name it, she made it. Lefse,which is an amazing art in itself, also fit into her December schedule. The baked goods must have frozen well because Arloa’s creations were all out for the big family Christmas celebration. If we were lucky enough to be around for Christmas Day breakfast, we would be the recipients of the amazing candy cane bread. One of the non-sweet treats that we waited for on Christmas Eve was her crescent rolls. I was truly amazed at the homemade treasures she would create every year by hand. By hand I mean the old fashioned kneading way – no bread maker. The baker’s treats that have become traditions in our home are the lefse, ginger cookies and the crescent rolls. My husband spearheads the lefse and ginger cookies production. My daughter and I usually share the making of the crescent rolls for Thanksgiving and Christmas. The dough can also be used as a base for sweet rolls – my daughter plans to try her hand at sweet rolls this Christmas.

Today I bring you the bread maker’s version of Arloa’s Crescent Rolls. I hope you enjoy them as much as we have over the years. Merry Christmas.

Arloa’s Crescent Rolls

  • 1 cup milk – warm to 105-115 degrees
  • 2 packages yeast – 2T
  • 1/4 cup sugar
  • 2 eggs
  • 1/4 cup softened butter
  • 2 1/2 cup white flour
  • 1 cup wheat flour
  • 1/8 cup molasses
  • Melted butter with pastry brush
  • extra flour for rolling out dough

Warm milk to 105-115 degrees. Mix in sugar and sprinkle yeast on top of milk. Let stand for a short time and mix to dissolve. Pour milk mixture into bread maker pan. Add the eggs, 1/4 cup butter, white and wheat flour and molasses. Set bread maker on dough cycle for wheat rolls and start.

When dough cycle is completed it should be nicely risen to top of pan or beyond. Take dough out and flour a hard surface. Cut the dough in half. Rollout half of the dough into a circle about 12″ round. Spread with melted butter with a pastry brush. With a pizza cutter, cut into 16 wedges (just like cutting a pizza into 16 pieces). Roll up, beginning at the wide end. Place rolls with points underneath on a greased baking sheet (this is important because if not tucked underneath the points will be sticking up after baking). Cover with towel. Let rise for approximately 10 minutes. Bake in 400 degree oven for 10-12 minutes. Place rolls on cooling rack and brush with melted butter. Rolls freeze well.

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Thanksgiving Holiday Menu

Fall Colors

Thanksgiving is just around the corner.  If you’re frantically searching the net for tried and true recipes for a terrific holiday meal, I’ve got 5 ideas for you right here. Attached are recipes I have used year after year for Thanksgiving and you can make all of the recipes the day or night before and heat the dishes in the last hour before dinner.  Just plan for oven space in that crazy hour!

Make these recipes ahead and enjoy more time relaxing and conversing with family and friends. Happy Thanksgiving!

Carol’s Cranberry Sauce

The Creamiest Creamed Corn

Creamy Make-Ahead Mashed Potatoes

Steamed Mashed Yams

Pumpkin Custard

 

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Pork Chops & Apples

Pork Chops & ApplesThere are plenty of apples to go around this time of year and cooked apples are yummy as they bring out their sweetness. I created this simple recipe for a quick weeknight meal or a nice Sunday dinner.

Pork Chops & Apples

  • 4 pork chops
  • 2 tablespoons coconut oil
  • seasoning salt
  • 2-3 apples, sliced

Heat a frying pan to medium heat. Melt coconut oil and sprinkle seasoning salt into oil. Set your pork chops in oil to sear. Sprinkle top of pork with seasoning salt. Set sliced apples into pan surrounding pork chops so that they cook in the oil. Turn chops every few minutes to cook evenly. Stir apples when turning chops. When chops are nicely browned, make sure they are cooked completely through before serving. Serve pork chops and apples with roasted vegetables. Serves 4.

Source: Jackie Mack, Lingonberry Lane

 

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