Had another wonderful impromptu beach day. Now that the summer is winding down, I am wishing I’d had more of them. The day started with an early morning trip to the Portland Farmer’s Market with friends. I hadn’t been there in ages and am so pleased to have had the reminder of how much I enjoy it. We had a nice breakfast under the trees and then wandered through the market. By the time we were finished, my borrowed basket was filled with sweet Italian plums, pears, and chanterelle mushrooms, which always remind me of my Oma. One of her favorite dishes was to sauté them with herbs, onions and bacon to eat over new potatoes. In my memory, her Pfifferlinge always taste better than mine do now, but mine still taste pretty darn good. I’m looking forward to a mushroom dinner one night this week.
After the Farmer’s Market, the four of us piled into the car and headed for Lincoln City. I’ve been there a million times. In fact, I just drove through last weekend, but it was still a great day. We shopped a bit a Goodwill, where I scored three new recipe books, including an edition of 1000 vegetarian recipes complete with nutritional info and absolutely gorgeous photos. Afterwards, we visited The Anchor Inn, and I promptly fell in love with it. My head is already planning writing getaways once Lily (the monster Papillon) is healed enough from her surgery to travel. We rounded off the day with a visit to Siletz Bay (pictured above), lunch at Moe’s (cheated a little on the diet there, but, seriously, who can turn down chowder or shrimp-artichoke dip with a view of the ocean?), and a chai tea at Strung Out on Beads & Coffee, a charming little coffee shop that belongs to friends of the friends who had accompanied us on our outing.
The day went by so quickly, I could barely believe it. One minute I was hearing my morning alarm and the next the day was almost over. We left Lincoln City around 5 pm, but still had time to stop at a fruit stand next to the Café 22 just outside of Salem. We got the biggest, juiciest peaches there and guess who is making peach crisp tomorrow (modifed from Vegetarian Times‘ Vegan Blackberry Crisp, which is pretty much my go to topping for any manner of fruit crisp anymore). I spent a good portion of today chopping fruit and vegetables to freeze and use for dinners this week. Tonight, we used up the last of our home tomato crop to make this Pork & Sweet Potato Stew from Weight Watchers. It was so tasty and tender by the time it was done, and now I have lunch for the days I’ll be working this week. It makes me feel good that everything we ate today was either grown in our garden or on a local farm. Hopefully this will be the beginning of a new trend.