Salmon Days in Issaquah Washington

It was the perfect Fall day to celebrate salmon in the Pacific Northwest. Oh yes, I said salmon. And that is probably why we look especially happy in this picture, the whole town is crazy for fish. The stranger we enlisted to take our picture insisted we say "Salmon Days!" to get a good smile. Looks like she knew what she was doing - the photo is great.

Salmon Days is a family friendly weekend in Issaquah, Washington that celebrates the return of the salmon to the river. There is a fair, art show and parade for 3 days each year. The mayor also changes the name of Issaquah to Fish-aquah for the occasion. Now that is town spirit.

Look at the crowds lining up along the river to see the salmon swimming upstream and jumping up Issaquah Creek. I trace the whole path and process in an earlier post. If you'd like to know more, click here. 

It was the perfect Fall day and I loved seeing the admirers from this angle, leaning over the bridge to watch the salmon activity. This photo was taken near the Salmon Hatchery.

Salmon Days docents are on hand along the river (above) to answer questions about salmon, science and to explain what is happening this time of year. They are a treasure. When my cousin Carol and I came to see if any salmon were jumping last year, one of these docents gave us a real ecology lesson as we leaned over this same bridge to watch the salmon return. 

I was happy to see our mascot, Sammy the Salmon, cruising through the crowd. I love a town that celebrates and I encourage you to join the fun and visit Issaquah for Salmon Days next year. In the meantime, click the links and explore the educational videos on the Salmon Hatchery website.

Salmon Days: Issaquah, Washington

Autumn has arrived in Washington and the salmon have returned. Can you imagine that when the smolts (I call them salmonlets) are released into Issaquah Creek outside the hatchery, they swim up Issaquah Creek and through Lake Sammamish, the Sammamish River, Lake Washington, Lake Union, the Lake Washington Ship Canal, Puget Sound, the Straight of Juan de Fuca and into the Pacific Ocean. Are you kidding me? That is incredible. They are expected to live 3-5 years out in the ocean until their DNA tells them it is time to return home to spawn and they travel that exact same path in reverse. I am not a scientist, but I think that is fascinating. Can you see the salmon jumping (above) in Issaquah Creek?

This is the open air salmon ladder that the fish jump up on their way into the hatchery. The salmon are back and its cause for celebration indeed.

Autumn Accents in the Dining Room: Ribbon Wrapped Votives

Garden-staple turned home accent.  Yes, they're real! Those are hydrangea blooms clipped from my "Nikko Blue" hydrangeas in the backyard (they were starting to dry on the bush) and set them waterless in an antique sugar canister.  They will continue to dry while on display.  

Nikko Blue hydrangeas are really only blue if you have the right acidity in your soil.  I have tried to amend my soil for years with MirAcid, but they always seem to stay shades of pink-to-celery green.  In the Fall, however, they are turn a reddish-gray.  Do you have any long-forgotten hydrangea bushes?  

The wood tones in my cherry dining room set, my beloved wallpaper ("Oriental Spring Blossoms (GG4721)" by York) and some ribbon-wrapped votives make a beautiful autumn tablescape.  

You can make these votives yourself with 3 items: wax-filled glass candle votives (sold in a set of 12 at Michael's crafts), a half-yard of beautiful dimensional ribbon (I found this one in several colorways at Joann Fabric) and some double-sided tape.  

How To Make Ribbon-Wrapped Votives:

Choose a ribbon that is just a bit narrower than the height of the votive. Wrap the ribbon around the votive, cut to allow a slight overlap and use a piece of double-sided tape (at that overlap) to secure the ribbon cuff around the votive. Voila!  Tell them it took you hours...

Have a Gourd: Easy Fall Arrangements

You don't necessarily need a grand plan to have a successful fall arrangement on your front porch or in the middle of your kitchen table.  A grouping of like objects (in this case, pumpkins and gourds) is visually interesting and can satisfy your eye all on their own.

I use the photo above as an example, which was photographed by me at the Country Living Fair on Columbus, Ohio.  A jumble of pumpkins, gourds and squash looks perfect just as it is.  Yes, they spaced the light green and deep orange gourds evenly throughout the pile, but it still looks natural.

If the display looked like they were placed by type or color, or if a sprig of maple leaves were tucked in every open space, the arrangement would look contrived...as if the pumpkins weren't pretty enough just as they are.  I show you this to instill confidence that you can put together your own fall display without a lot of angst.  

On the other hand, you can plan to buy only one color of squash and gourds and make a big impact that way as well.  These gourds and squash in varying shades of gray-green are gorgeous and do all of the design work for you.  Set them together and they speak volumes.  

I thought you might like to refer to this Pumpkin and Squash Identification Chart so that you can drop the name of the unusual pumpkin everyone is admiring.  I happen to have a "Great White" on my front table this year.  Love it!

If you are in Southeastern Michigan, Maple View Farm is open on Saturdays and has a beautiful variety of designer pumpkins.

Glossy Sauteed Peaches with Frozen Yogurt

Peaches make life better. I am getting way more than my recommended daily allowance of fruit during peach season, and I feel great. Yesterday, instead of having some fresh peach with my Greek yogurt for breakfast, I saved it to be the star of dessert. 

I cooked my peach by "poaching" it, I placed the 2 halves, cut side down in a large saute pan in a mixture made of equal parts sugar and water (1/3 cup each?), a squeeze of fresh lemon juice and an inch of vanilla bean (only if you have it, no need to add vanilla otherwise).  I put the burner on medium and let the fruit cook about 10 minutes - be sure to watch it so that it doesn't burn.The peach I had was still quite firm.  The good news is that all of that hardness disappears when you cook them.  When the peach has cooked, pull out the piece of vanilla bean stem and discard.  

There will be a magic moment when the peaches have caramelized/deepened in color and the remaining liquid will be reduced to a glossy peach-infused syrup.  I serve my peach half with a small scoop of my favorite "ice cream." Edy's Slow Churned Yogurt Blends in Vanilla.  It is creamy, contains live active cultures and counts as a good source of calcium.  

You must try this while fresh peaches are still available.  Promise me...

Violets

In the no man's land of decorating between Halloween and December 1st, I like to buy and display violets.  I can put a grouping of five on a large tray in the family room or a just one in a pretty planter on the front table.  The hearty blooms add just enough color and warmth in the dim light of November.

Violet plants are inexpensive, come in beautiful shades of pink, wine and purple and have leaves that seem appropriate in the cold weather (a delicate plant just won't do).  I can easily move them upstairs when I start my Christmas decorating and best of all, they require very little care.

Have you given any thought to violets lately?  They just might warm up that table in the den. 

Fall Cookie Cutters

Look what I'm planning!  The cutest Fall cookie ever!  Okay, a moose doesn't really represent Autumn, but if I am going to make gingerbread dough for squirrels, I want to get a few gingerbread moose out of the deal.

If you don't know by now, I collect cookie cutters.  They tug at my "love of baking" heartstrings and I simply can't resist getting a new one when I'm in a shop.  My next challenge is finding a cute way to display and protect them. 

The sweet pine tree on the left is my latest aquisition.  I see thick shortbread trees made with pale green cookie dough, with a chocolate chip for the trunk.

Do you collect cookie cutters?

Pink Geraniums Leaves

How can it be?  Every time I look outside and see my pot of geraniums I am amazed.  The leaves are "turning" bright pink.  And I mean really bright pink.  I've never seen anything like it.  

I chose this variety (which now I really wish I had saved the label marker!) because of the pretty bright pink geranium bloom and 2-tone green leaf.  You can see how the leaves have been all Summer in this photo.  But would you ever expect, and have you ever seen, the leaves turn pink in the Fall?

It is an unexpected bonus in a plant that has bloomed for me for months.  Thanks, Mother Nature!

Caramel Chocolate dipped Apple

I was wrong, completely.  I had seen these overloaded apples in stores for years and thought that they were more of a culinary gimmick than a treat.  That is until I tried one!  Someone brought one to us from Rocky Mountain Chocolate Company and with knife in hand, we stood at the counter eating it until every last bit was gone.  Yum!

I thought that caramel, 2 kinds of chocolate and pecans would be overkill for a simple apple, but she can take it!  If you are looking for a sweet hostess gift to bring a friend this Fall, consider getting her an overloaded apple.  She will either know instantly how smart you are or learn quickly, like I did. Happy Fall! 

Caramel Apple Advancement

Must. Have. Caramel Apples.  There has been a BIG advancement in caramel apple making, have you heard?  Kraft has started selling Caramel Bits.  Tiny unwrapped balls of caramel ready for melting!

No more unwrapping those cellophane wrappers.  No more static cling as you try to set them down.  Just open the bag and pour them into the saucepan to melt.  Genius.

And for those who want to follow my example, I have been skipping the melting step all together.  I cut up a Honey Crisp apple, put the apple chunks in a bowl and pour the unmelted caramel bits around them like filling a moat.  Then as I snack, I eat a slice of apple, pop a few caramel bits in my mouth.  Repeat.  No fuss, no muss, but still all the caramel apple taste that I want in October.  Thank you, Kraft!      

Osage Oranges

It can't be Fall without a bowl of Osage Oranges in the house.  This year, my mom's friends found a country roadside loaded with them and brought her a paper bagful as a present!  I love the kiwi green shade and they look fantastic in my living room as a companion to this display in the dining room.  So fresh and green! 

If you don't have any osage oranges (aka horse apples or hedgeballs) in your neck of the woods, you can buy faux examples at Crate and Barrel!  A bowl of these unusual fruits (not edible!) are very popular accent in design magazines - keep your eye out for them. 

Do you decorate with osage orages?

Last Bouquet

(Sigh) I think these are the last flowers to be picked from my garden in 2010. This is a teacup bouquet of hydrangeas, lantana and roses (Tahitian Sunset, Daybreaker and Honey Dijon). 

What an incredible year it has been!  Remember this?   

But in order to appreciate my floral bounty, I think it is healthy to have a break from it.  My husband pointed out long ago that my "favorite season" is always the next season, so bring on Winter with its holiday cheer, hot cocoa and cozy fires.  This gardener has some novels to read!

Fall Appetizers

Who wouldn't want to nibble on these while enjoying a glass of wine?  I am so happy with my recipe for Cheddar Leaves.  If you are looking for an unexpected appetizer for a Fall get together - this is it!

This savory cookie is rolled and cut just like a traditional sugar cookie - you'll need a food processor, the ingredients, a rolling pin, cookie sheets, parchment paper and some leaf cookie cutters.

Cheddar Leaves

3/4 cup unsalted butter
1 1/2 cups shredded cheddar cheese
1/2 cup Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
10 or so shakes of hot sauce
1 1/2 cups flour


Blend butter, cheddar cheese, Parmesan cheese, salt, pepper and hot sauce in food processor.  Add flour and "pulse on and off" to incorporate flour.  Remove dough from food processor bowl, dust with flour and roll out (with flour as needed) as you would cookie dough.  Dip cookie cutters in flour and then cut out shapes.  Place dough shapes on a parchment-lined cookie sheet and bake at 350 degrees for approximately 11 minutes.  Cool on a cookie cooling rack.  Store in an air-tight container for up to 2 weeks or freeze and defrost later for the holidays.

This is a delicious appetizer to serve with wine and beer.

New Fall Show

On a quiet afternoon, I walked into my living room and the world was in technicolor. My front window looked like a giant flat screen television broadcasting the "New Fall Show."

The 5 trees in the cul-de-sac are Bradford Pear. The perfect landscape tree, they are beautiful in Spring, lush green in Summer and magnificent in Fall. What more could a neighborhood want?

Now sit back, relax and enjoy the scheduled programming.

Fall Appetizers

I really enjoyed a "Holiday Hors d'Oeuvres" class I took this weekend at Williams-Sonoma. There is something about Fall that makes me want to buy everything in the store.

I pulled out my set of tiny cookie cutters shaped like leaves and acorns, so I am ready to create these adorable "toppings" out of Pillsbury pie crust. It really elevated "a cracker with spread" into something every guest would want to try. The spread itself was delicious too! Pumpkin butter with cream cheese, green onion and bacon - yum! If you have a chance, I encourage you to register for one of the technique classes at Williams-Sonoma.

One of my favorite Fall appetizers is Hot Olive Cheese Puffs. I find that I can never make enough of these - they are so delicious with a glass of wine that they are always the first to run out! Now that is a successful recipe. Enjoy!

Mad For Plaid

I wanted to show you a one-of-a-kind scarf that I made for Fall.

There is no pattern, really. I simply bought 8 different plaid suiting fabrics (1/4 yard each) at JoAnn Fabrics and cut them into strips and sections. I sewed the various pieces together to make two patchwork sections, each 6 inches wide and 48 inches long.

I pinned "the wrong sides" of the patchwork sections together and serged around the perimeter to create a double-sided scarf.

Can you tell that I am truly mad for plaid right now?

Cider Mill here I come!

A Letter to Jack Frost

A Letter to Jack Frost

Dear Jack,
I hope this letter finds you well. I know that you are in town because my lawn was opaque yesterday morning when I woke up.

I realize that it is October 2nd already. I have seen the Christmas decorations in the stores and I have even made an apple pie. I love Fall, I really do.

But, Jack, my roses. Do you think you could hold off the freeze warnings for another 10 days or so? My garden is loaded with buds and I really can't bear to lose them.

I've enclosed a picture of my latest bouquet to show you why it is so important - honey dijon roses, magenta zinnias, pale yellow snapdragons and Lillian Austin roses.

I have many "ladies-in-waiting" almost ready to bloom and I really want to photograph them. Thank you for your consideration. Sincerely, Anne Reeves

Yellow Carpet

Today I spent the entire day gallivanting around Ann Arbor, Michigan with my Mom and Aunt Carol. We peeked in shops, told stories and laughed over hot cups of tea - it was wonderful. The town looked beautiful with a bright blue sky and there were Fall colors everywhere. This house, with its yellow carpet of leaves, caught my eye and I had to show you. Does your lawn have a yellow carpet?

Indian Corn

A simple bundle of Indian corn can look so pretty tied to the front door in the Fall. I think it's a nice touch before the "ghost & goblins" of Halloween take over. There are so many beautiful varieties of Indian corn - I thought you'd like to see a poster of the "Indian Corns of America" here.

Once I was lucky enough to find a wreath made of Indian corn at the farmer's market. So cute! Until I stored it in the garage and a pint-sized friend ate every kernel over the winter. Alas, some things aren't meant to last.

Sun Dial

The sun sets way to the right on the bay in the beginning of Summer. Each week it moves a little farther to the left, marking off the long glorious days. But by the time it sets behind Pyramid Point (the edge of land at left), it is truly Fall. I thought that a warm, satisfying dinner would be appropriate now that there is a chill in the air.

Chop Stacks

Salt & pepper pork chops and then brown them in a saute pan. Lay them across the bottom of a lidded roaster. Spoon a pile of instant rice on top of each chop. Layer a slice of fresh tomato over the uncooked rice. Layer a complete slice of yellow onion on top of each tomato slice. Cut a green pepper into rings and lay a ring on the onion. Pour a can of vegetable broth into the bottom of the pan. Cover with lid and bake at 350* for at least an hour until pork chops are cooked and tender (160 degrees on meat thermometer). This dish makes the whole house smell good. Enjoy!