Scenic Idaho Road Trip

I captured new images today on a road trip through a beautiful part of the inland empire in northern Idaho that began on Highway 3. My brother and I stopped at the trailhead on the Trail of the Coeur d' Alenes by Cave Lake.When we were children we had stopped at the place where Idaho's largest Western White Pine stood. As we toured through the Scenic White Pine Highway today we stopped at that same site. The pine died in 1998, but the fallen tree was still there for us to photograph today. The hiking trails provided a nice combination of shadows and light with the western white pines in the background.Next we drove through the Palouse and took a break in Moscow to try Patty's Kitchen. I had heard the tamales were excellent and that they were.

Enjoying the cooler summer weather at the outdoor eating area was a treat. Another treat was hiking up to the famous I Tower on the University of Idaho campus. We hadn't been there together since our days of living in Moscow the summer of 1966 which you can read about here. We then made a full circle returning to Kellogg via Highway 95 through Plummer, Worley, and Coeur d'Alene.

It was a day of good coffee, companionship, food, scenery, and memories of childhood. The only part that was missing was our third sibling. Silver Valley Girl had a full day and couldn't join us.

I Love Zucchini #4 and a Keeper From the Recipe Box: Garden Pasta Pie

Once again I have a delicious way to use that bumper crop of zucchini. I had cut this recipe out of the Spokesman Review a few years ago and now finally tried it recently and it is a keeper. I think this recipe could also be served cold and other vegetables or pasta could be substituted. The store was out of ricotta so cottage cheese worked fine. Enjoy!

Garden Pasta Pie

1 TB olive oil

1 cup chopped onion

4 garlic cloves, minced

3 cups cooked linguine

1/4 cup chopped fresh parsley

1 TB fresh lemon juice

1 1/2 teas. dried oregano

1 1/2 teas. dried basil

1/4 teas. pepper

1 cup part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1 large egg, lightly beaten

2 medium tomatoes, cored and sliced

1 1/2 cups sliced zucchini

1 1/2 oz shredded part-skim mozzarella cheese

Preheat oven to 375 degrees. Spray 8-inch springform pan with nonstick cooking spray; set aside. In small skillet, heat oil; add onion and garlic. Cook until onion is translucent. Transfer to a bowl and add cooked pasta, parsley, lemon juice, and 1/2 teas. each of oregano and basil. Add pepper and toss well.

In small bowl combine ricotta, 2 TB Parmesan cheese, egg and remaining oregano and basil;stir into pasta mixture until blended.

Place half the pasta mixture in prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining pasta mixture. Top with remaining tomatoes and zucchini ( that stage is shown below);sprinkle with mozzarella and remaining Parmesan.

Cover with foil and place on baking sheet. Bake 35 minutes. Remove foil; bake until golden, 5-10 minutes longer. Let stand 10 minutes before cutting.

Yield: 6 Servings. 254 calories per serving.

from "Weight Watchers Favorite Homestyle Recipes", 1993

Some Favorite Trees and a Poem for Silver Valley Girl

On my sister's blog Silver Valley Stories here she has provided us with beauty most days since the start of the blog with a picture of her backyard tree through the seasons. She then uses a quote, song lyrics, poem, or scripture to match the tree picture. It is very inspirational each day. She has also asked other people to submit pictures of their trees to be posted on her blog. She has been on a trip with her family and got to witness her daughter asking a question to the astronauts in space (see below) yesterday so I decided to present to her today a collage of my favorite trees with a poem to match. This is for you Silver Valley Girl.

Advice from a Tree By Ilan Shamir
Dear Friend,
Stand Tall and Proud

Sink your roots deeply into the Earth

Reflect the light of a greater source

Think long term

Go out on a limb

Remember your place among all living beings

Embrace with joy the changing seasons

For each yields its own abundance

The Energy and Birth of Spring

The Growth and Contentment of Summer

The Wisdom to let go of leaves in the Fall

The Rest and Quiet Renewal of Winter
Feel the wind and the sun

And delight in their presence

Look up at the moon that shines down upon you

And the mystery of the stars at night.

Seek nourishment from the good things in life

Simple pleasures Earth, fresh air, light
Be content with your natural beauty

Drink plenty of water

Let your limbs sway and dance in the breezes

Be flexible

Remember your roots
Enjoy the view!

Gardening: Words and Images

Today was a bountiful day for harvesting our gardens. It was time to gather flowers for bouquets, pick vegetables for canning and eating, and reflect on the beauty of favorite spots we have created.
"Those who labour in the earth are the chosen people of God ." -- Thomas Jefferson
"If you have a mind at peace, a heart that cannot harden, go find a door that opens wide upon a lovely garden." Anon.
"Kiss of the sun for pardon. Song of the birds for mirth. You're closer to God's heart in a garden than any place else on earth." -- Dorothy Frances Gurney

Kiki Aru Asks A Question to The Teacher In Space

My niece Kiki Aru is waiting in Boise today for a unforgettable day tomorrow. She was one of eighteen students chosen in Idaho to ask Barbara Morgan, the teacher on the Endeavour space shuttle, a question while Morgan is in space. Kiki was nominated for her academic performance and interest in science.

She said herself in an interview in the Spokesman Review from Spokane that her third grade teacher nominated her because " She knew I wouldn't have trouble talking in front of the crowd!" When Kiki, who is going to be a sixth grader this year, left for Boise she still hadn't decided on the question she would ask. I'm sure by now it will be tough to narrow her questions down to one.

Tomorrow the twenty minute questioning session will take place at the Discovery Center in Boise. It is a proud time for me to have a teacher representing our profession in space. It is icing on the cake to have my niece talking to her in space! This auntie's proud buttons are popping tonight! You can read another post about Kiki Aru's trip to Boise on my sister's blog here.

Kiki Aru will be joined by NASA representatives and members of Idaho's congressional delegation at the Discovery Center tomorrow.

Way to go girl . Your Aunt C and Uncle E are very proud of you!

I Love Zucchini #3 and a Keeper From the Recipe Box: Zucchini Sweet Pickles

After I posted the last zucchini recipe I heard from Dawn, a friend of mine since we were in elementary school. The post reminded her of when her mother was challenged to create different ways to cook zucchini. Dawn was not a lover of squash, but she loved her mother's recipe for Zucchini Sweet Pickles. She sent me the recipe and having just made them I can see why Dawn likes these pickles. They are delicious and the recipe also uses lots of zucchini! This was my first experience making sweet pickles. I am eager for the final taste test by Dawn next week. The recipe is not hard, but you have to plan on being home a few days. There is setting to be done, but it was worth it.

Zucchini Sweet Pickles

Day 1:

Make the syrup:

4 cups vinegar

2 cups water

1 T. pickling salt

8 cups sugar

3 T. pickling spices in bag ( double cheesecloth)

4 drops green food coloring

Simmer about ten minutes. Let set 24 hours.

Next take about 5 quarts ( 9-10 pounds) of peeled zucchini, chopped in 1/2 inch cubes.

Add:

1 gallon water mixed with 1 cup of pickling lime*( see note below)
Let stand 24 hours, stirring occasionally.

Day 2:

Pour lime water off zucchini. Rinse with running cold water 10 minutes. Let stand in fresh cold water 3 hours. Drain well. Pour syrup over squash. Let stand 24 hours, stirring occasionally.

Day 3:

Drain off syrup into a large pot and bring to a boil. Add zucchini and cook until tender ( about 25 minutes*). Test with a toothpick. Don't overcook. Pack into pint canning jars and put in hot water bath in canner for 10 minutes to seal jars. Yield: about 8 pints. Pickles will taste better if stored a few weeks before opening.

This pickle maker's notes:

-I didn't peel all the zucchini as you see in the picture thinking it would add color to the jars. It didn't work well. I think they need to all be peeled.

-I found some new stuff to use instead of pickling lime. It is put out by Ball and is called Pickle Crisp. In using it you don't have to do all the rinsing... directions are included. I found it with canning supplies at the store.

-I had some big cucumbers and added them to the mix. I didn't peel them.

-I only cooked the zucchini about ten minutes and that seemed almost too long. My zucchini was big and soft when I started. Use your own judgement on this!