HIKING AT CHABOT LAKE

Today's hike was a special hike,  It was shorter than we normally hike as we had the family with us and some of them have very short legs and another had to be pushed in a stroller.  So we only clocked in 2 and half miles but enough to stretch our legs and smell the clean air.

Are first siting was the mitten tree.  The littles were in awe that a tree could grow a mitten.

As we have been in a drought for 3 years the lake is very low.  The docks that normally float on the water are no longer even touching the water.  Very sad but at least the littles got some good stair climbing in.

The lake had just been loaded with fish so lots were out fishing...two legged critters and winged critters.

The day was crisp and a little chilly starting out but we quickly warmed up.  There were many beautiful sites.  The lake is so lovely with a little fog hanging in the air.  It gives one a kind of secluded feeling.  All the trees were in their winter mode which added to the feeling of being far away from the crazy city rush.

It was so wonderful to share a hike with some of the most important people in my life.

Another beautiful hike.  Mother nature is such a wonderful thing to experience.  I hope there will always be open space to walk, take in all the smells,  see the growing vegetation,

 and here the birds twitter


We won't be able to hike next weekend but will be back to it in two weeks.

Hiking For a Year-The Start 1/3/15

                                                 Tamales Bay State Park

I have to say this is one of the most beautiful hikes I have ever done.  Located in Marin County, CA.  I read a little history on the place before we went.  This area was originally inhabited by the Coast Miwok people They inhabited the area for 3,500 years.  They made a living fishing, digging for clams and oysters, collecting edible and medicinal plants, and hunting game for food and clothing.  Most of the Miwok died from disease brought by the Spanish settlers.

Before we headed out for the hike, we made a stop at the Marin French Cheese Company for some cheese tasting and to pick up a little cheese.

We started our hike at Heart's Desire Beach and walked across the wonderful picnic are by the water to the start of our trail-Johnstone Trail.  We stood in awe as we approached the stairs that lead to out hike.  It was like walking in to a secret garden with the sides of the trails laden with lush ferns. I think I must have said oh my gawwd or wow!  a hundred times before we got to the top of the stairs

 

The trail itself was moderate with a few inclines.  There were many secluded picnic areas along the way.

 

The hike was lush with vegetation.  Mostly ferns but a few other plants that I need to identify.  The trees were all in very strange shapes and it made me feel that I had stepped into another world. I could feel my lungs open up to the clean moist air. and the bushtits sweet song as the flitted through the trees made me smile and feel alive.

 

 

 

 

                                     

Sadly we could not do the whole 8 mile loop because the recent rains had turned part of the trail into nothing but mud.  We manage to get over one patch but then we hit a large section that was all mud and decided this might be a better hike for the spring.  Ended up at one of the many beaches on this hike..Jepson Beach.  The water was so clear!  Until recently there was company called Drakes Oyster Farm and I suspect that the oyster's filtration of the water had something to do with the purity of the water.  The county would not renew Drakes lease even though many locals fought hard for it.

We ended our hike with lunch in Point Reyes Station at Stellina.  A sustainable restaurant that sources all their food locally.

I made trail mix for our hike this time.  The recipe is at http://www.foodnetwork.com/recipes/paula-deen/lip-smaclom-trao;-mix-recipe.print.html

A new week

This last week has passed so quickly!  When you work a 9-5 and try to live sustainably, there is never a down moment.  Of course I would not have it any other way.  Hearing the pings of the jars sealing, smelling the earth.  Watching the birds and butterflies flight about, feeling the breeze in my hair..it's all worth it.  Canning season is in full go.  But we have just learned that my MIL is passing and we have to re-adjust and take care of things in a hurry before we head to NY.  The thing is...this is what it is about...living, birth, death, growing.  It is all about the cycle of life.  I have enjoyed watching the corn form, the humming birds and finch come down to the fountain and the cat who hangs out on our patio find some comfort .  We had several family events this week so we did not get thru our whole menu.  I did get bread and butter pickles, pickled jalapenos and yellow squash relish canned.  As I said on my little farm page..if you want the recipes just let me know and I will post them.  Here are two of our favorites from last weeks menu.  We did not care at all for the black bean burgers. I have fixed other grain burgers that  I liked much better.  Can't win them all! 

Creamy Polenta served with green beans:

This recipe sent me over the top and had me saying "Oh man that was good" all night!

1 2/3 cups water
pinch of baking soda
1.3 polenta....we just used corn meal
1 tablespoon unsalted butter
1 oz parmesan cheese grated and extra for serving

Bring water to a boil.  Stir in a pinch of salt and baking soda. Slowly add corn meal, stirring constantly.  Bring to a boil, stirring constantly.  Reduce heat to lowest possible heat and cover.  After 5 minutes, whisk the cornmeal to smooth out any lumps.  Cover and cook for another 8-10 minutes.  Off heat stir in cheese and butter.  The green beans went perfect on the side....adding a needed crunch.


Pan-seared Shrimp with Spicy Orange Glaze

Glaze:
1 tablespoon mince fresh cilantro
1 tsp sugar
1/2 tsp Asian chili-garlic sauce
1.2 tsp grate orange zest plus 2 tablespoons juice

Shrimp:
12 oz. shrimp
1/8 tsp sugar
salt and pepper 2 tsp oil
For the glaze: whisk together all the ingredients .
For the shrimp: Pat the shrimp dry and season and heat a skillet to just smoking.  Add shrimp in a single layer and cook until lightly browned.  Add whisked glaze to the skillet.  Bring to a simmer and cook, tossing shrimp to cook until glaze is slightly thickened.  We served over a mix of brown and wild rice blend of rice.  Believe me...this is a killer!

Have fun cooking and thanks for taking my mind off grief for a while..cooking and gardening seems to help me with that.  This blog is dedicated to my MIL...who always bragged about my talents...deserved or not.. :-)