Another Springer In My Life

Snug is my brother Raymond Pert's springer spaniel. We got a phone call about four months after we had brought our springer Annie home. It was my brother announcing that he too had brought a springer spaniel home. Snug traveled with my brother this week to Kellogg. I love this picture of Snug looking like he is waiting to check his email. Since my dogs had to stay home this trip I have had more opportunity to "bond" with Snug. He is definitely Snug the Joiner. He loves to be with people and loves all the critters at my sister's house. You can enjoy pictures of Snug here. I wish we lived closer. I will miss him when he leaves and returns to Oregon tomorrow.

The Candy Bar That Makes Idaho Famous

Today I was back in my hometown of Kellogg, Idaho. I got to spend the day with my siblings touring the Inland Empire and visiting memorable places from our childhood. I was in charge of dinner at the end of our full day. What would be more fitting than making a dessert that originated right here in Idaho? I had cut the recipe below for Idaho Spud Fondue from The Spokesman-Review awhile ago and placed it in the recipe box. I had never tried it. I did remember the Idaho Spud candy bar as a child. I always felt pride seeing a candy bar in the box on the shelf at IGA with my own state imprinted on the wrapper. It was one of those more expensive candy bars (10 cents) so being allowed to enjoy one was a treat.

A little background- "It is wonderful combination of a light cocoa flavored marshmallow center drenched with a dark chocolate coating and then sprinkled with coconut (Sorry, no potato!). The potato shape and unique blend of ingredients appeals to both young and old, making the "Idaho Spud" one of the top hundred selling candy bars in the Northwest, and is Idaho Candy Company's best selling bar. The Idaho Spud Bar has been a favorite since it was first manufactured in 1918." (from Idaho Candy Company).
This is a very easy recipe. After preparing it today, I would certainly serve it again.
Idaho Spud Fondue
4 Idaho Spud candy bars
1 cup milk
2 Tablespoons Kirsch,cognac,or Cointreau, if desired
Combine candy and milk in a microwave-safe container. Microwave until melted. Stir in liqueur,if desired. Stir until creamy. Pour into fondue pot suspended over heating element. Dip sliced fruits or pieces of angel food cake into the mixture. Makes about 1 1/2 cups. My mom baked an angel food cake ( her favorite) to dip in the fondue and it was a perfect combination. Enjoy!
More info on www.idahospud.com.

Back to My Hometown

When I head back to my hometown of Kellogg, Idaho I travel a familiar route that takes me through our beautiful Inland Empire. While cruising south on Highway 395, I know I am getting closer to Spokane County when I drive by the Clayton Burger in Clayton, Washington. This landmark means I am almost to the shortcut turnoff. As I weave through the north end of the county, I see the signs to Green Bluff, the new roundabout, and miles of fields ready to sprout. The I-90 corridor leads me back to Idaho. I enjoy the sunset in Coeur d'Alene. I smell the evergreens in Fourth of July Canyon. Further down the freeway the Catado Mission is like a beacon on the hill by the Coeur d'Alene River. The highway straightens out as I come to the Smelterville Flats, and soon I see the exit that has taken me off the freeway thousands of times before. As I drive into town I am reminded of the changes that have taken place in my Kellogg. The hospital at Jacob's Gulch has recently been replaced by a new one. Turnbow's motel has been torn down and a McDonald's and a gas station have taken it's place. The A&W is gone. A nice latte stand was moved and a Subway went in. When I turn the corner on old Highway 10, I can see the porch light down the block at my childhood home. Mom was waiting with dinner. I'm back in my hometown.

Oh,What A Beautiful Morning!

I haven't always been a morning person. I fell into the night owl category for years. I remember watching David Letterman’s Top Ten List, reading a novel until after midnight, and often staying out late with friends or family. I don’t know if it is age, my environment, or adjusting to my mate’s sleeping patterns, but I have become a morning person. Now I appreciate and embrace morning. Some days I don’t even need to set the alarm. Between the sun rising above the mountain across the lake, the dogs stirring, and the smell of coffee as the automatic timer kicks it on- it is easy now to get up early. Being outdoors is a guilty pleasure in the morning. As the weather continues to warm up all I need is a hot cup of coffee, a sweatshirt for warmth, and brown crocs to keep my feet dry. I enjoy the melodies of birds and the gentle sound of chimes as I tour the gardens. Morning is a time for thoughtful meditation and prayer. It is also my time to put down words to paper. Fresh ideas, fresh air, and fresh coffee work well for me. Yes, I have given up those late night habits (most of the time). I do miss Dave and midnight conversations with friends. Weekdays I still need to shift gears and organize myself for work in the morning. Before I do that I pause, look at the sky, and give thanks for the beauty of the earth.

"The Slowed Evening Is Carried In Prayer"

Cliffs and rock formations are common in the Inland Empire, especially around rivers and lakes. Traveling home at the end of the my teaching day these natural forms of beauty shelter me from wind and sun. The words of William Stafford were perfect for describing these breathtaking rock walls. I agree with him- "the slowed evening is carried in prayer. "

Vespers

As the living pass, they bow

till they imitate stones.

In the steep mountains then

those millions remind us:

every fist the wind has

loses against those faces.

And at the end of the day

when every rock on the west

claims a fragment of sun,

a last bird comes, wing and

then wing over the valley

and over the valley, and home,

Till unbound by our past we sing

wherever we go, ready or not,

stillness above and below, the slowed

evening carried in prayer toward the end.

You know who you are:

This is for you, my friend.

William Stafford

Dinner Waiting After a Hectic Day: Slow-Cooker Enchiladas

A few years ago a local caterer prepared a special dinner at school. This was the main dish. As soon as all of us took one bite of this yummy dish, we were asking her for the recipe. I always like slow-cooker recipes that I can leave all day to cook on their own. This one is great to double when a crowd is coming. Enjoy.

Slow-Cooker Enchiladas

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 16 oz. can of pinto or kidney beans, rinsed and drained

1 15 oz. can black beans, rinsed and drained.

1 10 oz. can diced tomatoes with green chillies, undrained

1/3 cup water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack Cheese

6 flour tortillas ( 6 or 7 inch)

In a skillet cook beef, onion and green pepper until beef is browned and veggies are tender;drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker layer about 3/4 cup meat mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Serve it up! 4 servings.