Monthly Archives: July 2010

19 years and counting — in Winthrop

Last week­end J and I spend a few days “away” in Winthrop WA. It was a nice chance to relax and spend some down time with each oth­er.

Fri­day after­noon was hot and dry when we left Seat­tle. The long route through the moun­tains (up to Hwy 20.)

The canyon below Dia­blo dam was com­plete­ly dry.

diablo dam and diablo lake behind it.

look­ing back up the riv­er to the dam

Sign van­dal­ism is a pop­u­lar pas­time. This one is a bit more clever than many.

modified sign

dude, that’s gonna hurt

We stayed at the Rio Vista Hotel right in the mid­dle of the kitsch­i­est part of town 😉 It was great.

rio vista hotel in winthrop wa

lots of bikes in town — you can bare­ly see my car 🙂

Sat­ur­day was Hot. We walked around some in the morn­ing tak­ing pic­ture and peep­ing at the lit­tle town.

If you get out ear­ly enough in the day you can see the deer mov­ing around.

deer checking out the shrubbery

ear­ly in the morn­ing the deer make their rounds

We also saw this ear­ly Sat­ur­day morn­ing. It did not fol­low us home. I’m not sure if I’m grate­ful or sad about that.

72 norton commando

yes it’s real ’72

Yes, it’s also kick-start only, and yes it was priced real­is­ti­cal­ly at $6k. (I can read the phone num­ber in the orig­i­nal pho­to is you real­ly need to know.)

This is just one of the Old West style build­ing on the tourist route.

nothing to see behind the sign

one of many false front build­ings in town

It was a great week­end and now we’re start­ing on year 20.

The art pho­tos of Dia­blo Dam.

More pics from around town.

Spiced Pecans

These make a great hol­i­day host­ess gift. If you can get them out of the house.


  • 2 tbs maple syrup
  • 1 tbs Worch­ester­shire sauce
  • 2 tsp ancho cile pow­der
  • 1 tsp ground cumin
  • 12 tsp salt
  • 12 tsp black pep­per
  • 2 cups pecan halves


  1. Pre­heat oven to 375(F).
  2. Com­bine maple syrup, Worch­ester­shire sauce„ chile pow­der, cumin, salt, and pep­per in a large bowl, stir­ring well.
  3. Add nuts to the syrup mix­ture and stir to coat.
  4. Line bak­ing sheet with parche­ment paper.
  5. Spread teh nusts in a sin­gle lay­er ont he bak­ing sheet.
  6. Bake for abo­tu 10 min­utes or until ligh­ht­ly browned.
  7. Cool on the pan.

Source: Cook­ing Light


  • Christ­mas nuts.
  • Make lots.

Moroccan Chili


  • Vegetarian/Vegan
  • 40 mins prep and cook
  • Feeds 4 — 6
  • Eas­i­ly dou­bled for a crowd


  • 2 tsp olive oil
  • 1 c. chopped onion
  • 34 c. chopped cel­ery
  • 12 c. chopped car­rots
  • 1 tsp. minced gar­lic
  • 2 tsp. ground cumin
  • 2 tsp. papri­ka
  • 1 tsp. ground gin­ger
  • 12 tsp. turmer­ic
  • 14 tsp. ground black pep­per
  • 14 tsp. salt
  • 18 tsp. ground cin­na­mon
  • 18 tsp. ground red pep­per (cayenne)
  • 12 c. water
  • 2 tbs. toma­to paste
  • 2 (15.5 oz) cans chick­peas — gar­ban­zo beans, rinsed and drained
  • 1 (14.5 oz)can diced toma­toes, undrained
  • 2 tbs. chopped cilantro
  • 1 tbs. lemon juice


  1. heat oil in a large saucepan or Dutch oven over medi­um-high heat.
  2. Sauté onion, cel­ery, car­rot and gar­lic approx. 5 min­utes.
  3. Stir in spices (cumin through cayenne) and sauté 1 min­utes.
  4. Add water, toma­to paste, chick­peas, toma­toes. Sim­mer 20 min­utes.
  5. Add cilantro and lemon juice just before serv­ing.

Source: Cook­ing Light

Ham and Egg Fried Rice


  • Remem­ber to make rice the day before
  • 30 mins prep and cook
  • Feeds 4
  • You can mess around with the sauce


  • 4 cups cold cooked rice
  • 12 tbs canola oil
  • 12 cups chopped onion
  • 1 tbs minced gar­lic
  • 1 cup thin­ly hor­i­zon­tal­ly sliced green beans
  • 34 cups dieced ham (approx 4 ounces)
  • 14 cup soy sauce
  • 12 tsp sesame oil
  • 14 tsp ground black pep­per
  • 2 large eggs, light­ly beat­en
  • 14 cup 1 inch slices green onion


  1. Break up the rice.
  2. Heat a large wok over high heat, add canola oil.
  3. Add chopped onions and gar­lic. Fry 1 minute or until oin­ions begin to brown.
  4. Add green beans and ham. Fry 2 min­utes ot until ham browns.
  5. Reduce heat to medi­um high.
  6. Add cold  rice to wok. Stir fry 2 min­utes
  7. Mix soy sauce, sesame oil, and black pep­per, add to wok. Stir well.
  8. Push rice up the sides of the wok and pour eggs in to the cen­ter. Cook 30 sec­onds until eggs begin to set.
  9. Stir scram­bled eggs into the rice.
  10. Sprin­kle with green onions and serve.

You can add stuff to the sauce. Try chili paste or a table­spoon of black
bean sauce.

Source: Cook­ing Light