In true summer fashion we continue to have busy weekends. Since the last post we went to the coast and hiked Silver Falls. Here is a photo dump from those weekends.
Time at the coast was spent with Jake’s family and it was a lot of fun. Although many of the pictures look beautiful this sunshine only happened for a couple hours. Saturday it was wet and chilly but, regardless of weather we had a great time!
Cousin Courtney moved to Oregon at the beginning of the year. It has been nice having her so close. We went for an 8 mile hike at Silver Falls, which is one of my favorites. My stomach is glowing! After the hike we stopped at Seven Brides Brewery in Silverton and enjoyed lunch. We also stopped at the short cake stand at EZ Orchards and I got a raspberry lavender milk shake. It was delicious!
I am starting to feel big and slightly uncomfortable…and there is
still only 6 weeks to go! I continue to exercise, sleep is getting challenging, and I am having mild swelling at the end of the day but both babe and I are healthy, as far as anyone can tell at this point, and I am grateful for that. We have a few more adventures up our sleeve before Baby P makes it’s arrival but can’t wait to meet this little squirmer soon! I would like to say we are ready but I am not sure you ever truly can be!
If you are looking for some good recipes I have a couple seafood ones that we have made recently. We just got our first month’s share from Port Orford Seafood. We receive 4 lbs of fresh seafood monthly. We have been loving it so far. This months haul included rock cod, ling cod, clams, and halibut.
I made this recipe with the halibut and the recipe posted below with the ling cod and crab that Jake and his dad caught on the Oregon Coast last month. We will make both recipes again!
Fisherman-style Crab stew
2 cooked Dungeness Crab (2lbs each) cleaned
1 lb boned, skinned, firm white fish (Ling or Halibut)
3/4 c. butter
1/4 c. olive oil
1/4 c. garlic minced
1 c. white wine
1/3 c lemon juice
1/2 c. parsley
8 oz. angel hair pasta dry
salt and pepper
In a 5 to 6 qt pan over high heat, bring 4 qts water to a boil. Rinse crabs and fish and pat dry; cut fish into 1 to 1 1/2 inch pieces. Crack and remove meat from crabs. Add butter and olive oil to a 12 inch frying pan or 14 inch wok over medium heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes. Add fish and turn pieces occasionally until begining to brown. Pour in white wine and lemon juice; gently add crab meat. Sprinkle with parsley. Cover and simmer until crab is hot and fish is opaque but still moist in the center, 5 to 6 minutes. Salt and pepp to taste. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain pasta well and spread in bottom of a wide serving bowl. Pour crab mixture over pasta and garnish with lemon wedges. Serve with baquette slices to sop up sauce!