Escape Across the Border

For some time we have had plans to celebrate retirement with a longer road trip, 

still ending up at our favorite place in the desert.

However, as the land crossing remained closed, we began looking at other options

and booked a flight out of our small local airport to take us across.

The whole preparation was a mixture of  apprehension and excitement - 

finding the carrier, the process of covid testing, dropping off our car to be taken across and

then getting into that small plane!

I couldn't help but think of an old movie that the kids still tease us about,

because we apparently watched it numerous times. 

It was called Night Crossing.

When everything worked out as planned, we were quite relieved! 

It was literally a 12 minute flight.

We landed in Bellingham, where the pilot took us through customs.

An hour after our flight took off at home, we were back in our own car across the border!

The freedom to get on the road and travel was quite surreal.

We spent our first night in Richland,

a beautiful spot on the Columbia River. 

That's where I'll leave it for now. 

Happy Thanksgiving

We celebrated an ealry Thanksgiving this year

because of plans to be away in October.

This is one dinner I wish to make a tradition of eating at one table -

even if it's two tables put together.

I cannot even express the joy and thankfulness ...

to be seated with most of the nearest and dearest to my heart!

And here we have it!

Thanksgiving - summed up by Evy

 

Pumpkin Shaped Bread

 

With Thanksgiving celebrations coming up,

I thought I'd share this version of 

French Bread that I made for our early Thanksgiving.

This is how easy it is!

Follow the recipe, using the full 5 cups of flour to be sure that it hold its shape.

After letting the dough rise, divide it in half and shape it into 2 balls.

Cut four 18 inch pieces of cooking twine for each loaf. (may not be exact - I didn't  measure)

Lay twine criss-crossed on parchment paper lined pan.

Place ball of dough in the center and tie up the twine, coming to the top.

Tie "just to fit" not tight. Insert a piece of cinnamon stick in the center.

Cover loosly with tea towel and plastic. 

Let rise about 30 minutes and you will see the indentations.

Brush with egg wash and sprinkle with sesame seeds.

Bake at 400 F for about 20 minutes, until golden.

Cut twine and pull out. 

Cool on wire rack.

Pouring boiling water into a baking pan (not glass) on bottom rack right after placing bread in oven, and closing the door as quickly as possible, may help create steam and a longer lasting crispy crust. 

Apple Season

Our two little apple trees are loaded with fruit this year and

we have looked forward to the harvest.

Yesterday the girls came over for what we hope will become an annual event.

Jack is in part-time pre-school so he got to help as well.

We peeled and chopped for 9 pies.

Maybe 60 - 70 apples.

We began with mixing a single recipe just to get the feel of it. 

Kari had never made a pie,

and Kristal wanted to get her pies to look better. 

Recipe for one double crust 9 inch pie:

1 2/3 cups flour

2/3 cup Tenderflake lard

1 teaspoon salt

4 Tablespoons cold water

Filling:

6 - 7 peeled and sliced apples

3 Tablespoons sour cream

2 Tablespoons melted butter

1/2 cup brown sugar

2 generous Tablespoons flour

1 teaspoon cinnamon 

After our warm up drill, the girls each mixed a multiple size recipe: 

1 pound Tenderflake lard

5 1/2 cups flour

3 teaspoons salt 

3/4 cup cold water mixed with 1 egg yolk and 1 Tablespoon vinegar 

for egg wash - whisk 3 egg whites

• In an extra large mixing bowl, cut room temperature lard into dry ingredients with pastry blender until all the flour is incorporated and pastry is crumbly looking. Larger chunks are good. 
• Sprinkle with cold water
• Stir with fork in a circular motion until it comes together to easily shape into a ball. Do not knead
• Divide into 6 (if making 3 large deep dish pies) or 8 (if making 4 medium 9 inch pies) even pieces. (Cover unused portions and refrigerate to repeat the following instructions)
• Roll out bottom half big enough to stand a bit taller  than the side of the pie plate. (This is a key thing to do in order to be able to flip the top pastry over it.) Brush bottom with egg wash and fill with fruit. 
• Cover with top pastry, tucking it over "standing proud" bottom and pinch (crimp) top and bottom crust together.
• Brush top with egg wash and cut slits before baking.
• Bake in lower third of oven at 375 F  for 15 minutes. Turn down to 350 F  and bake until filling  bubbles out, about 45 minutes more. (put a sheet of aluminum foil in bottom of oven to catch drippings) 

This makes 4 medium (8 - 9 inch pies) or 3 large deep dish pies that can be frozen raw and baked from frozen. Will take about 75 - 90 minutes to bake.

It was fun to observe how quickly they became experts! 

The chatter that happens around a kitchen island makes it feel like the peeling, cutting, mixing and rolling is no work at all!  And seeing my girls not only desire to keep learning but then have fun with it, fills my heart with joy! 

These Two

This afternoon date began with Papa picking them up.

It was the first time this school year, 

so he had received a video message from Jade before school

with clear instructions on where to pick up.

I have a sneaking suspicion that anyone she talked to that day

knew everything about her after school plans.

That's just Jade.

Evy, on the other hand is quiet,

but those smiling blue eyes tell all too. 

He took them out for sprinkle donuts at Tim Horton's

and delivered them to our front door.

There has never been such a thing as personal space between these two.

So, at our house we play with real play dough

and I'm still surprised, after all these years,

that every grandchild loves the feel of dough,

the squishing, the shaping, the rolling ...

and the tasting.

Even just the name, sugar cookies, 

sounds like something a fairy made up.

Serious fun!

Papa came in just as we began icing.

I had a bit of a plan ...

and then just had to let them have fun 

trying to draw with piped icing.

Definitely not as easy as it looks, but they were undeterred.

In the end two very proud girls left 

with two sheets of the best tasting cookies on the block,

leaving their home delivery to my imagination. 

To Victoria for Dinner

Just when there was nothing very different to post,

we got a text from friends,

asking if we could join them on a flight to Victoria for dinner.

We left home about 4:30 in the afternoon and headed to the airport, 15 minutes away.

Excitedly we boarded their little plane, taking off over very familiar farmland,

for the 25 minute flight across the Pacific, or the Strait of Georgia.

The aerial view gives a good idea of the scattering of islands that the BC ferries meander through.  

Victoria is at the southern tip of Vancouver Island, farther south than Bellingham, 

so part of our flight was over Washington State. 

We taxied almost to the door of the restaurant ...

and walked in as though this was totally normal!

Our visit over dinner was the best in every way,

feeling like we were whisked away from everything, 

for such a time as this. 

We left Victoria as the sun was setting, 

day turning to night.

Looking down and around at this amazing beauty

I coud not help but feel a sense of peace,

Being held. 

All too soon we saw the lights on the mainland,

and our dear pilot and his wife brought us safely back to land.

We are blessed to know them,

not because of a night like this, but because of who they are ...

using their gift of hospitality in serving meals

or simply welcoming people as they walk through our church doors.

A couple with big and generous hearts.