Key Lime Pie with a Twist

It was a curious week. Winter cut her visit short. The solid snow pack, so sure and certain just a week before, turned to solid ice one morning, slush the next, and a muddy torrent by midweek. Spring came ridiculously early this year. It's been drizzle foggish this week, with the snow steadily melting away and leaving swaths of mud in it's wake. On one hand, this climate event is a total bummer - we all could use more snow days in the Pacific Northwest. On the other hand (because I have two, and my mother always said, 'use it or lose it') I'm ready for spring.

Slush. The word sounds like it should be something fun, like slush puppy or slush fund. Alas, the slushy mess found in all the side roads and driveways is not the fun kind of slush. You could pile it up into a paper cone and pretend it is a slush puppy, but it would taste like mud and leave grit in your teeth.

 No. Those are not slush pies. They are key lime pies with a twist. Lacking a proper segue, I just threw a picture up for no apparent reason. It's my blog, I can do what I want.

Oops, I did it again.
Feeling the heaviness of the fog and grey clouds, I made a pot of vegetarian chili for dinner along with a pan of maple cornbread. It had a bit of heat and a kick to it. For dessert we had key lime pie - something to chill down the tongue, and still leave a tangy kick to excite the tastebuds.



I use the mini graham cracker crusts that come pre-made. These can be found in the baking aisle. For the filling, place all the ingredients into a blender. Blend until very smooth, then heat in a saucepan over medium heat, constantly stirring, for about five minutes. Pour into crusts, and cool in fridge for at least four hours.These taste way better than slush.

1 cup cream of coconut (Coco Lopez is perfect, can be found in the mixed drink aisle)
1 cup cashews
7 oz extra firm tofu
3/4 cup fresh lime juice
1/4 cup cornstarch
1/4 cup plus 1 Tbs agave nectar
2 tsp grated lime zest 

 

Brainstorming Notes

When I do not have a set topic for my twice monthly column in the Methow Valley News, I take a drive along the lower valley and look for inspiration. Here are my notes and images from a recent story hunt:

Mountains

Folds ragged peak tops growing softer reaching to river valley floor

Cloud layer blanket

Moving along the blackened stands of tree skeletons

Scar little bee quote

 “On the girl's brown legs there were many small white scars. I was thinking, Do those scars cover the whole of you, like the stars and the moons on your dress? I thought that would be pretty too, and I ask you right here please to agree with me that a scar is never ugly. That is what the scar makers want us to think. But you and I, we must make an agreement to defy them. We must see all scars as beauty. Okay? This will be our secret. Because take it from me, a scar does not form on the dying. A scar means, I survived.”

-Chris Cleave, Little Bee

Orange green blue

Sun glistening of river

Fisher men ducks geese

Rapids smooth                      

Rocky cliffs surrounding orchards, secret and unexpected

Twists and turns of canyon

Narrow creek channels

Frank Weiglein, TriCities, Steelhead

 Tony DeRosa and his Roman Soldier of snow

Roasted Tomato Soup and Cheddar Biscuits

 The Methow Valley floor has been draped with fog this last week, giving the whole valley a dreamy, ethereal feeling. On foggy winter days the cold seeps into the spaces between your bones and your skin. The cure is to wrap your fingers around a cup of tea, and fill your belly with roasted vegetable soup.

Roasted Tomato Soup

6 tomatoes
1 onion
2 celery stalks
1 red pepper
4-6 cloves of garlic
3 tablespoons olive oil 
1 qt chicken broth
1 teaspoon oregano
1 teaspoon basil
1 teaspoon ground thyme
salt and pepper to taste
8 oz Neufchatel cheese (usually by the cream cheese in the grocery store)

Roughly chop tomatoes, onion, celery and red pepper. Toss the chopped vegetables and garlic with olive oil. Spread evenly on a baking sheet and roast for 30 minutes at 450° F.

After 30 minutes, remove vegetables from oven and transfer to a soup pot. Add chicken broth and with an inversion blender, process soup to desired consistency. Add as much broth as desired. Place soup pot on stove and add herbs. Over medium heat, warm soup to a low boil. Add cream cheese and stir until smooth and creamy.

Cheddar Biscuits

For a quick mix, use bisquick baking mix for the biscuit dough and follow the biscuit instructions, adding the cheddar cheese. After baking, top with the butter/garlic/parsley.

2 cups flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
4 cloves minced garlic
1 teaspoon paprika
1/2 cup butter
3/4 cup milk

1 cup shredded sharp cheddar cheese

Topping
2 tablespoons melted butter
2 cloves of garlic, minced
chopped fresh parsley

In large mixing bowl, combine flour, baking powder, sugar, cream of tartar, salt, garlic, and paprika. Make a well in the center of the dry ingredients and add the melted butter, milk, and cheese. Stir until just combined.
Drop by spoonful on baking sheet lined with parchment paper. Bake at 400° F for 15-20 minutes or until tops are brown. Brush with the butter/garlic/parsley topping

Trail Meals

Here are just a few ideas for tasty picnic meals in the backcountry :)

Some basics that I always take:

• small squeeze bottle of honey
• small bottle of olive oil
• nut mixture (sunflower seeds, plain almonds, flaxseed – all ground up together with a food processor)
• apples
• tea bags
• coffee
• Costco makes the BEST dried fruit mix – kirkland – in a big yellow bag – strawberries, kiwi, banana, mango, apple, walnuts

 Breakfasts

• Plain organic oatmeal with dried fruit and nut mixture, with a squeeze of honey
• Dehydrated milk and granola cereal
• Dried fruit and granola bar

Lunches

Tuna fish with chopped up veggies and olive oil (tuna in individual sized foil packets, chopped carrots, onions, broccoli) on crackers or bread

• Chop veggies before hand and place in quart sized ziplock bag
• When ready to eat, add tuna and oil to bag, squeeze gently to mix

Dried fruit, granola bar, turkey jerky
Bagel with salami and cheese

 Dinners

Curried Veggies

• Instant rice serving for two
• Two tablespoons tomato paste and two teaspoons Indian Spice Mix in a snack sized ziplock bag
• Chopped sweet potatoes, green beans and any other veggies in a quart sized ziplock bag
• Small can sweet corn, small can garbanzo beans
• Olive oil
• Pita bread

In measured boiling water for the rice, cook the raw veggies for just two minutes before adding the rice. Add rice, tomato paste, spice mix, oil, and canned/drained veggies – seal and wait for rice to absorb water. Heat bread in dry pan

Classic Thanksgiving Meal

• Foil packaged pre-cooked chicken
• Single serving herbed/garlic dehydrated mashed potatoes
• Half a bag of Stove Top Stuffing
• Dehydrated gravy mix to taste
• Dried cranberries
• Green beans
• Salt and pepper
• Paprika

Bring 2 cups (16 oz) water to a boil. Stir in all ingredients, cover, and let sit for 5 minutes. Enjoy

What to Pack for Day Hiking or Backpacking

I am often asked what to pack or bring along on a hike. Here is a list of items that I always bring, and are recommended by rescue professionals. 

Safety

•  Always tell someone where you are going and when you plan to get back.
•  Dress in layers and prepare for rain, the mountain front usually experiences surprise showers on otherwise clear days.
•  Wear proper shoes that fit well and have a good tread.
•  Always bring water and a small first aid kit.
•  Wear sunscreen and a hat – heat stroke can happen to anyone and is easily avoidable.
•  Bring a cell phone and a list of necessary numbers.

First Aid Kit

• Small roll of duct tape - good for mending clothes, gear and protecting blisters
• Large safety pin
• Band Aids
• Athletic tape for wrapping sprains
• Burts Bees Res-Q ointment - good for scrapes, burns, stings
• Alcohol wipes
• Aspirin
• Benadryl
• Anti Diarreal
• Small swiss army knife with tweezers
• Lighter/matches/fire starter (cotton balls with vaseline work great)
• Water purification tablets
• Sunscreen
• Thread and needle

Day Hike Packing List

• First Aid Kit
• Light weight rain jacket
• Sunscreen
• Wide brimmed hat
• Snacks - granola bars, whole fruit
• Water - at least 32 oz.
• Walking poles - these transfer up to 25% of the load from your legs to your arms
• Wet wipes, and extra zip lock bags
• Small trash bag to carry any trash - pack it in, pack it out!
• Camera/Binoculars/Pocket Trail Guide/Maps

Overnight Backpacking List

Everything from the day hike list plus:

• Light weight underlayer for chilly evenings - top and bottom
• Light weight rain jacket/pants
• Stocking cap and gloves
• Sleeping pad
• Sleeping bag
• Reading material
• Headlamp/Flashlight
• 2-3 handkerchiefs to clean up with
• Biodegradable soap - Dr. Bronner's Magic Soap is good for both body and dishes
• Toothpaste/toothbrush/floss (yes, floss - floss every day otherwise your mouth stinks. Trust me)
• Water tablets for purification - the new ones do not have any aftertaste
• 2-3 water bottles - one gallon of water a day per person
• Camp shoes - flip flops or crocs work well
• Small campstove and pans for cooking
• Utensils
• Tent or groundcloth
• Small, lightweight backpack or bag to take on day hikes from base camp

Bee Dreams

We sat in a field of wildflowers
Bees danced on our fingers
Their hind legs thick with yellow sacs of pollen
Flowers in your hair
Entwined in your toes
Bees carried you away from me
And here you are in my dreams
I tried to tell you about my life, my fears, my triumphs
You laughed and offered non-sensical advice
As always in my dreams
I wanted to be in the moment
With you
I watched your sun filled face
Felt the warmth of your love that outlasted your body
Heard the music of your laughter
And honored you, my Mother
In my dreams with the bees
 

Chocolate Tapioca Pudding

Because this Tuesday felt like a Monday and I want a treat that would not go straight to my butt.
Only 100 calories per 1/2 cup serving :)

• 1 quart chocolate almond milk
• dash of salt
• 1/4 cup quick cooking tapioca
• 1/2 cup cacao bittersweet chocolate chips
• 1 teaspoon vanilla

In a saucepan over medium heat, bring chocolate almond milk and salt to a slow boil. Stir in tapioca and continue to boil until tapioca granules become translucent. Reduce heat to simmer and continue to cook for 25 minutes until pudding thickens. Remove from heat and stir in cacao chips until melted. Stir in vanilla. Cool completely in refrigerator before serving. Or don't, and enjoy while warm.