Washington, particularly in the late spring, summer and early fall, is an incredibly beautiful place. Unfortunately, we have only explored a tiny part of what this area has to offer in the ten years we've been here. You could hit a new hike or park every day and still not see it all for years. I've always taken the kids to local parks, nearby beaches and hikes before, but we've usually kept to the Seattle area. Now that three of the four kids can mountain bike, hike, and swim (mostly), we are venturing out a little more often. While Mom was here, we headed to the Olympic Peninsula for a couple days. We went to Lake Crescent, Kalaloch and Ruby Beach, and Lake Quinault. It was a quick trip and kind of a teaser that made us want to return again for longer, but we all enjoyed the natural beauty and the kids especially LOVED exploring the coastline with all the drift wood, climbing rocks, marine life and streams coming from the forest to the ocean. So amazingly pristine and beautiful. They could have spent hundreds of hours playing and creating their own little paradise in this place.
sela at sunset
Sand! Not all WA beaches are sandy or as the kids say "real" beaches
nature's bunk bed
water boy
good luck sea gulls...rollin is on his way
Evan and the gulls
Zig and Evan taking a stroll
a sea of driftwood
endless forts
just my size
happy hikers
evan and mom enjoying the moment...one of my favorite pictures from the trip!
driftwood boat
Lake Crescent
Mom always had Evie in sight...he's a quick one!
snacktime for evan
Evan constantly tried to run from us on the ferry
sunset
Ruby Beach
lake quinault
We didn't quite prepare for the lack of places to eat and buy food...so the kids got their first taste of those fun little boxed cereals I remember from when we were kids. Icky cereal, but happy kids.
Evan and his breakfast before he tossed it all over the kitchen
lake crescent
another favorite picture from the trip...these two are always holding hands while they snuggle their blankies
Sand! Not all WA beaches are sandy or as the kids say "real" beaches
Ruby Beach
another favorite picture from the trip...these two are always holding hands while they snuggle their blankies
7 comments:
I am all choked up with the notorious lump in the throat and eyes brimming with tears sort of thing!! Missing each of you and treasuring the fond memories. Thank goodness for blogs and the story they capture through the diligent effort and vision of our gifted Mommies. I am also missing the Ashley bed and breakfast, lunch and dinner and your superb and delicious meals.
beautiful pictures!! wow, what a gorgeous place to visit. is that rollin or nina in the last picture holding evan's hand? so sweet and great pictures you captured of your mom!
Amber, it's Nina under the pink blanket
What a great trip! We stayed in the Lake Quinalt Lodge with the Johnsons and Trepaniers when we first moved to Washington. These pictures make we wonder why we didn't go back! Thank you for taking so many beautiful pictures.
wow, great pics! They make me excited for Fall! Can't wait to get all bundled and cozy again.
Wow...your pics make me want to return to (or move to!) the Northwest again. Jimmy and I honeymooned there over 10 years ago and haven't been back since. Someday...
Anyway, sorry it has taken me so long to get back to you with the tuna cakes recipe. Here you go! :)
1 lb yellowfin tuna, chopped coarsely
1 large egg
1 large egg white
1/4 c. finely chopped fennel (or more!) :)
1 small onion, finely chopped
1 T. drained capers (think I left these out...)
1 T. lemon juice
2 t. lemon zest
1 t. chopped fresh oregano
1 1/2 c. fresh bread crumbs
1/2 t. salt
1/2 t. freshly ground black pepper
2 T. olive oil
4 fresh lemon wedges
Place tuna in a large bowl. Add the egg, egg white, fennel, onion, capers, lemon juie & zest, & oregano. Mix until well combined. Gently fold in 1 c. of bread crumbs, salt, & pepper until just combined.
Spread the remaining bread crumbs on a plate. Dvide the tuna mixture into 8 equal portions. Roll each portion in the bread crumbs, then shape into a disk approximately 3 1/2 inches in diameter and 1/2 inch thick. Heat 1 T oil in a large skillet over medium heat. Add tuna cakes and cook 3-4 minutes per side, or until golden and cooked through. Serve with lemon wedges.
(I like using panko for the outside coating... just think it adds a nicer crispiness...)
Enjoy!
Thanks Jennifer! So nice of you to take the time to do this! Looks wonderful.
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