• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Monthly Archives: June 2014

Stamina, Endurance and an Encore

25 Wednesday Jun 2014

Posted by Stacey Bender in family gatherings, the kitchen

≈ 7 Comments

Tags

baking, Chocolate chunk cookies, pine nuts

photo 5

As I start to write this, I realize that, while I meant to write only about one piece of the story, the title is appropriate for the bigger story. Three Fridays ago kicked off a weekend of celebration, hard work and accomplishments. The celebrations were for hard work and accomplishment and they were followed by a different type of hard work with great progress but not final accomplishment. Both ended in an encore.

My oldest niece, Catherine, graduated last weekend from high school. Back when I graduated, it was a small sort of affair held in the auditorium of our school followed by a few handshakes and hugs on the lawn outside then a few pretty-unmemorable parties. Cat, however, kicked off her high school exit weekend with a cello recital that brought down the house, with a little help from sister Julia (also on cello), brother Axel (that little ham, on violin, and ego), Grandmother Doris (wow, can she sing) and Cat’s friend Sophia (Juilliard, here she comes… no really, for real – she’s in!). Following the recital was a reception back at my brother’s house which mimicked a small wedding reception, boasting around 100 guests (top that one x3 when the moments come Scott & Christine; not so far in the future now…). 20140629-183811.jpg

How cute is she (and happy)?!

The following day was the graduation ceremony and it was an impressive cast of students, teachers, performers and speakers (Catherine played a small bit on her cello and Sophia got a standing ovation on her violin solo later – wow, those gals can play!). After the ceremony, the graduates mobbed a fleet of buses that whisked them to Puget Sound where they partied (safely, drug and alcohol free…) until the wee hours of the morning (my brother Scott chaperoned the graveyard shift dealing cards at the blackjack table… say whaaaat?).

Tom and I stayed on-island Friday night with Scott’s in-laws who have a house a mile down the road from theirs so that we need not shuttle back-and-forth on the (damn) ferry for the multi-day events. Doris, Scott’s mother-in-law, makes all of her own bread and is the type of cook that I wish I could be, simple, rustic and real. No matter what she makes, it is effortless to watch, comforting to eat and memorable for years to come.

Our breakfast was a humble plate of scrambled eggs served with thin slices of ham, thick slices of Swiss cheese and her mouth-watering bread that I smothered in butter and honey, scrumptious – oh yeah. We washed it all down with deep mugs of hot coffee and went about our day visiting with each other and admiring their garden (with the “Tom-Tom Club” slug hunting) before joining Tom (not my Tom, Doris’ Tom) for lunch at his local joint, The Island Grill, before joining the rest of the fam for the graduation ceremony (oops, we got the stink-eye for being fashionably (on-time) late. 20140629-190412.jpg That guy can tell a story! 20140629-183754.jpg

Doris and “her” Tom making tracks toward the ball field for graduation fashionably (on time) late. With deer escort.

Now, you are probably wondering, what was the other piece of the story? Well, here it is: Flying in from Alaska to attend the graduation festivities, my Mom and her opposite sex partner, John, were put to work right-away cutting vegetables, slicing meat and doing various bits of helping hand. After the reception, (my) Tom and I said good bye for the night as we headed over to (the other) Tom and Doris’ and as we walked out the door (a little (or lot) bit after midnight), John and my Mom were still slung with aprons, knee deep in dishes and cleaning up of things.

The next night after graduation, everyone went back to my brother’s house except Catherine (because she was on the party bus) and us (because we were exhausted and had a long ride home with preparation of guests to be had); and they cooked a salmon for the island dinner that my Mom had caught just a few days prior (she can out-fish all the curmudgeons on the Nushagak River). If that weren’t enough fun, they then traveled the 35 minute ferry ride (not counting waiting in line) and 18 miles to our house for the night, only to wake up at 6:00 am (John, not Mom) to demo/build our deck. Crazy right?

Talk about stamina and endurance, the last time John helped us with a project, they had just deplaned a flight from Europe and came straight away over to help build a storage loft in our garage. Well, that had not been the plan, but me, in the middle of cooking dinner, put it on indefinite hold, while John and Tom started banging away (John insisted and Tom followed his lead, never one to reject skilled help in a seemingly daunting task). John decided we needed this more than we needed to put up a small bamboo fence in the corner of our yard (which was the original request for the weekend since it was keeping a car out of the garage); he was right of course. But then they did that too. No kidding. A new storage loft, a cleaned out garage (with enough room to actually fit the car) and a bamboo fence, all in the course of a weekend. John, of course, didn’t return for several years after that (do you blame him?).

20140630-120434.jpg Hmmmmmmm, the beginnings of a new daunting task.

So, with boards on our deck rotting to the point of footsteps sinking right through them, we decided it was time to do a little restoration (I couldn’t bare thinking of the eight little paws catching mid-step). We knew John was traveling our way with Mom and we sheepishly asked if he could help change out a “few” boards, though after months of analysis we new it was at least 85% or so. At the time, we were unclear about schedules and such; silly us, we were left with only 2-1/2 days – plus, silly him, he agreed! I certainly won’t be going into a list of “Oh, but I made him this food”, sort of list because it doesn’t compare to the efforts, energy and hard work that he sweated-out and burned-off in return (plus, believe it or not, he is not motivated by food – crazy). I will say though, that I made beef for John, plus potatoes, the mashed-up kind, no vegetables (okay, maybe a few) and no wine (well, not for him). Yep, he is a meat-and-potatoes job, diner-establishment and vodka and tonic number (no fault there other than vodka over gin) -preferred over crushed grapes and white linen). He is also a big Cookie Monster and I was feeling particularly guilty for not making a batch; I resorted to (good, local heathly-ish) store-bought cookies instead. So, as I said, we had two and one-half days, 2 men full-time, 2 women (very) part-time and a (very) special appearance for a few hours by John’s son, Luke and our neighbor and friend Piotr, as well (huge thanks). We also had a Helluva lot of work and inclement weather (because why would it choose to cooperate?). You already know that John is an achiever, but I forgot to mention that he is relentless as well. 14-hour days, straight through without (seriously) so much as a potty break and food taken in only when hand force-fed during action (until a late-night dinner, s t a m i n a).

So, two (okay, three…possibly four) sore backs, aches and many pains, bruises and blisters later, it was time for them to catch a flight back to the North (where the weather was behaving(?)). Right down to the wire and it was so close…but not quite done (no stairs to the yard for the pups and no benches that make up the rail… oh how this bothered John (mostly because as he gave the five-minute intense discussion on how to build stairs before peeling off to the airport, Tom looked like a deer in headlights, his day-to-day occupational device is a “mouse”). John kept at it until the final minute when my Mom literally pulled him out the door in order to make the flight (e n d u r a n c e). 20140629-183011.jpg

Serious progress by Monday.

We were ecstatic at the progress by Tuesday evening (not thinking it would even get as far as it did get on Tuesday) but Tom did have an apprehension of his ability to finish by himself. I, of course, was going to help (blind, leading the even more blind). Later that week, Tom was texting John back and forth, sent a picture of the cleaned up site and jokingly wrote “see you Saturday”. John wrote back “Saturday??? I can’t make it Saturday, but how about Thursday, does that work for you?”. “You wouldn’t kid a guy would you?”, was the reply (along with a full-fledged WTF?! and so on… it was a good day. So John has come back for an encore, all the way from Alaska (with more freshly caught king salmon in tow). We will give him a standing ovation and this time, store-bought cookies simply won’t do.

Chocolate Chunk Pine Nut Cookies

So this past Thursday night, as I made dinner while “the boys” were out slinging wood, I found myself with enough time to make cookies. I am much more of a cook than a baker so I don’t have a lot of cookie recipes up my sleeve. I had opened my email earlier and – low and behold, one of my blog friends had recently posted about chocolate chip cookies. She claims not to be a baker either, so I’m not sure it was the wisest choice to try making her recipe but it was Prudy from Butter, Basil and Breadcrumbs, so I felt I couldn’t go too wrong.

As I pulled up the screen to look at the recipe, I realized it was adapted from Crisco’s Ultimate Chocolate Chip Cookie and I’ve never cooked with shortening, let alone had any in the house (except when it suspiciously appeared from house guests). I started to slightly panic when I realized I was low on butter, had only whole wheat flour, no raisins, or walnuts and most importantly, no chocolate chips. Hmmm… improvisation was in order. I kept hearing Tom in my head saying, “Don’t make them taste of cardboard!” (which, to him, my cookies tend to taste of because I try to make them “healthy”). These however, I will be making again… and again, and again, and again!

Ingredients 2 cups whole wheat pastry flour 2 tsp salt 1 tsp baking soda 1/4 tsp baking powder 3/4 cup Turbino sugar 6 TB butter 1/4 cup olive oil 1 TB vanilla extract 2 TB milk 1 egg 1/4 cups coarsely-chopped raw pine nuts Approximately 1 cup or 4 oz – mix of milk and dark chocolate cut into chunks I used Theo “salt and dark chocolate” plus “milk chocolate” plus Chocolove hazelnut milk chocolate, plus 1 oz Endangered Species dark chocolate (left over from Halloween, heh, heh…). 20140627-133232.jpg To Make

Mix the flour, salt, baking soda and powder in a smallish bowl.

Combine the sugar, butter, oil, vanilla, milk and egg in a large bowl and beat with a hand mixer until well-beaten.

Add the dry mixture to the wet and continue mixing until well combined.

Mix in the pine nuts and chocolate. Scoop small balls of dough onto a non-stick baking sheet (space a few inches apart). Cook at 350 degrees F for 12 minutes (or so) until golden and cooked through.

Let cool, slightly on the sheets and then transfer to a rack or eat right away.

47.535756-122.054961

Oops!

24 Tuesday Jun 2014

Posted by Stacey Bender in Reviews

≈ 12 Comments

Tags

technical difficulties, Whoopsy Daisy

20140624-112741.jpg
Well, yep. You all now know… I am technology-challenged. It came to my attention, from several corners of the world, that I might have hit a wrong button, saved something incorrectly, or had way too many devices open trying to do the same thing. Turns out I maybe did (I guess? Maybe?)! So, for those of you that opened a blank page or saw a post in progress, you can get to my latest (correct) post here…sorry if this is a rerun for any. I swear I’m not just trying to improve my stats!

47.535662-122.054956

My Writing Process, “A Blog Tour”

22 Sunday Jun 2014

Posted by Stacey Bender in Ginger + Buddy, Reviews

≈ 13 Comments

Tags

dogs, food writing, life style and leisure, Why I write

20140622-181737.jpg Taste treats!

What is dis tour de blog? Apparently it is a far-reaching trek across the blogosphere asking bloggers, with subjects vast and varied, to look inside their process and share what makes them do what they do with the masses (errr, well, in our case, with our beloved 94 followers and whomever-else deems our insights worthy of reading – we thank you in advance).

(France-living canine) Hugo, via (France-living Mom) Fiona of the Healthy Epicurean, passed this tour-de-blog torch to our 10 little legs (2 legs actually not-so-little, but 8 legs quite dainty, messy and cute) for contributions to this blog tour. We are particularly honored because the Healthy Epicurean is one of our most-coveted blog sites, filled with delicious food, solid health advice, and best of all, charming wit and personality. Whether the antics of the day are to do with the horses, the chickens, eleven-year-old son Leo, curmudgeon (and news corespondent) canine Hugo, or BHFF (best hen friend forever), the story always amuses, plus the whole clan lives in Southwestern France (and how idyllic is that?). I might also add that her header is an ever changing array of perfectly depicted watercolor scenes done by her father-in-law? (Fiona, did I get that right?) We just love them!

Bear with me as I am (happily) obligated to answer the following four questions, but be forewarned, I may have exceeded the average word count!

What are you working on?

I have multiple balls in the air right now; multiple pencils on the page, fingers on the keyboard…and so on.

In addition to answering these questions, I have recently tried to resurrect my focus toward publishing a cookbook (which is what got me writing in the first place). I am shaking off the dust, seeing where I left off and deciding where I want to take it going forward.

I also have a running list of things I want to post on my blog but am having a hard time keeping current posting on things as they occur. I have a file of posts “in progress” and a list of ideas for future posts.

How does your work differ from others of the same genre:

I think the main way anybody’s work differs, one from the other, has to do with their voice. I try to write with my heart, which means my personality will show through, and hopefully, come across in the spirit with which it is intended (for better or worst). Also, since my dogs Ginger and Buddy are such a large part of my world (as is Tom), there is an infusion of their stories with my writings about food (sometimes from their point of view); we are so intwined that their inclusion is really just another extension of me and my (our) kitchen.

I try not to put the main emphasis on a recipe, because for me, it is the story surrounding the food that is as interesting (if not more so) than the food itself, even if that story is a description, in some form, of the food. Food marks certain times in my/our, life/lives (similar to the way a song or a perfume scent evokes nostalgic memories) so I like to remember what I was eating, cooking, making, growing and buying as our lives unfold.

I don’t spend a lot of time “styling” my food for photographs; not because I don’t want to but mostly because it is our dinner (lunch or breakfast) and we like to eat it at it’s best (AKA, still warm). The photos I use are “in the moment” as we would (and do) eat if the blog did not exist. Plus, and I think this is important, I don’t consider myself a “foodie”. Not sure where that term came from but I am just a lover of food, not a snob about food. I can be a snob about food (as my family, not Tom, would surely tell you) but I mostly just think of food as a benefit of life. I love grubby food as much as fancy food but want any food to fit the moment or the experience presented. Mostly, now, I am so aware of the better foods and try to skip the processed foods. I grew up with the stuff our government (in the USA) “made” for us and am now in a position to move away from that processed crap and eat smarter.

I try to form a meaningful connection between the story and the food, rather than just being “The Turtle” on Sex in the City who bores Samantha by reciting everything he knows about mushrooms or the Jim Nabors character on the Love Boat who describes to the passengers each night exactly what he ate for dinner, boring them beyond belief (although, admittedly, I found it very entertaining which was an indication that I am, in fact, a food geek).

Why do I write what I do:

I write about food because, I can’t think of anything else that defines my life so much as food. When I talk about my life, the subject of food always bubbles up. After I began journaling my food (well over a decade ago), I decided to write a cookbook, but wanted it to be something more than just a book of recipes. I dabbled in a myriad of ideas but as a designer (of interior environments), my work-life finally consumed me and eventually I quite writing. I started my blog because it was a more manageable chunk to bite off and has now inspired me to write again.

When I/we (Pete, Tom, Ginger, Buddy and me) first launched my/our blog, I planned only to post once a month. As I began, I realized that in addition to enjoying the writing, I began craving the connections to a community that thought about food in a similar way as I think about food. I became excited to write and allowed myself more freedom to pay attention to what I was making in the kitchen. I post once, sometimes twice a week rather than once a month. I don’t write for an audience as much as I write for myself though, but I am always thrilled when what I write resonates with someone else. I continue to write about food and life because it excites me and I don’t want to forget my experiences; plus, those experiences often include food.

How does your writing process work:

My process works in multiple ways and is more of an evolution than a process. Sometimes I start talking to myself (quietly, inside my head) and I realize that I am onto something, so I write it down. It is usually involving food but not always. Other times I might have a random thought, this could be a thought about food (what to make, what to eat, what to do with an ingredient) or a random thought about life (what I did, what I want to do, what I saw, where I have gone, where I want to go, or what happened in the world). The thought could be about a feeling, or a season, or just about anything; if it sparks an emotion that makes me want to write about it, I just start writing. If I run out of something to say or hit a road block, I store it away for another day (and many of those jumbled thoughts sit parked forever on my iPad). I develop recipes this way too and then try them out later to see if they turn out or make sense. I tend to be a thinker though and like to sit on things a bit, then revise, read, revise, read and then finally edit. Tom is always the final editor (so you can blame him if it still doesn’t make sense to anyone but us).

Then there are times when a fun title pops into my head and I mold a subject around that title. I might bounce ideas off Tom and through our discussions come up with something very different then what it started out as being. I always edit, edit, edit and then Tom edits a bit more.

I often write in the car on the way to work (don’t worry, Tom is driving, and also not editing). I might add to that throughout the day here or there, or I might not. I usually write again on the ride home, or I read what I have written instead and try to figure out where I want to go with the story or the recipe.

Finally, there is the sheer emotional experience that gets me writing. If something happens to make me happy, sad, nostalgic… I allow that feeling to wash over me and see what comes out from that in writing, or in cooking. Often, if too emotional, these moments get lost because I have a hard time writing them down.

My writing is merely a compilation of my life as I see it, expressed in the form of food.

Next up:

Now, in the spirit in which we received the tour de blog torch, Ginger and Buddy have asked that it be passed onto the following two bloggers (and each will describe their choices and a then Tom and I will describe ours; of course, we are grateful to Hugo and Fiona for thinking of us):

Ginger: It has to be Minnie from Minnie in Manhattan. I think of myself as a stylish gal, with my red hair, soft, thick and cut on trend; my wardrobe boasting a colorful and interesting array of fashion-forward pieces partial to pink even though I am a tomboy at heart. I have a prance about my step that could rival even the most highly-trained runway models, albeit heavy-hoofed and fancy-free will typically win my step over in the end. I like to frequent all the best outdoor patios for dining and prefer to eat my food from a silver fork rather than out of a bowl. I can bat my big eyes and win over the toughest of crowds, but when I read about Minnie’s escapades in Manhattan, I just knew that I found a friend. Minnie has some great sources for fashion and is not stingy with her insights. Her Mom takes her to some great East Coast places and if you check out her site you will feel like you are “in the City” as well.

20140622-181333.jpg

Buddy: Em parchall to Pattee from Patty Nguyen. Lyke me, she haaz A intresteng heretage an juzt az My Mommy lovz me, Pattee lovz her itzee Bailey beeond wordz She iz kine too everyonze and is a thotfull Mentor, teach perzon an frend. her photographingz iZ stunnig and her foode lookz yummiez 2. plus shez iz one of my biggeszted followerzz

20140622-180917.jpg

Stacey and Tom: Sheri, from the Unfettered Fox is an inspiration both as an artist, gardener, writer and cook. No pretension, quirky and fun. Her house made for bees won our attention and our hearts. Her preference to wearing pajamas all day hit pretty close to home, as did her “plough through the work” attitude once motivation sets in. This artist knows how to entertain, work hard, relax and have fun. She also knows how to cook, eat and write. We especially like that she and her husband co-exist on the same property, both at work and play. Loving the life, given twice the reward.

Buffy: And in the not-to-be-forgotten category… Buffy (our dear but sadly departed blonde dog) would want me to add on:

Rachel Mankowitz of The Cricket Pages is one to be read. Her heart-warming humor shows how our four-legged friends can both mystify and delight, comfort and amuse you, watch over and protect you. Most of all, she has two blonde gals that will changed to course of her life, just as my blonde gal, Buffy, changed the course of my life – Stacey.

20140622-181854.jpg Pups eating arugula?! Crazy. And crazy good breakfast pizza.

20140622-181055.jpgHappy as clams to be participating.

A Fragrant Smell

20 Friday Jun 2014

Posted by Stacey Bender in the kitchen

≈ 32 Comments

20140618-195920.jpg

Home from Lummi Island (two weeks past), we needed a simple meal. Simple and humble and good. It was still warm and beautiful outside but as the sun goes down and light fades from the sky, a crisp chill begins to set in. There is something about going away that leaves a house feeling empty once one returns. I wanted to fill the house with warm cooking smells to let it know we were home. There is just something so comforting about the aroma of roast chicken. So fragrant and inviting, as if the surrounding air could penetrate your skin and fortify you without even taking a bite. On island, I had been wise enough to purchase a bottle of Brookfield Farm raw honey-infused apple cider vinegar that was begging to be opened, tasted and tried. I had organic chicken wings waiting to be cooked. I began thinking of the bread we were served at Willows Inn with a bowl full of chicken pan drippings. As the wings began roasting, I could almost taste those drippings in my mind. Simple and humble and good.

20140618-230859.jpg

Roasted wings of chicken, ginger, garlic and spinach

6 wings, drumettes separated from the wing (rinsed and pat dry)
1 TB olive oil 1 TB raw honey-infused vinegar
A few pinches sea salt and many grinds of fresh pepper (I use my roasted “seasoning”)
1/2 inch knob of fresh ginger, peeled and cut into dice
4-5 cloves of fresh garlic, peeled, cut into chunks
1/2 fresh lemon
1 large handful, baby spinach, cleaned and spun dry (approximately 2 cups)
Pre-heat oven to 400 degrees

Toss the chicken with the oil, vinegar and seasoning.

Spread out onto a baking sheet and tuck the garlic and ginger in amongst the pieces.

Lightly squeeze the lemon juice over (leave much of the juice in the lemon, un-squeezed, so it will roast along with the chicken and can be squeezed later).

Roast in the oven for approximately 45 minutes. Check in on them at 20 minutes and give them a toss if needed. They should turn a lovely shade of caramel but not burn. When cooked through, sticky, caramel and wafting of delightful aroma, remove from the oven. Drizzle in a little more vinegar if you like and cook a further 5 minutes or not.

Toss a large handful of cleaned baby spinach over the chicken and squeeze the lemon juice over the spinach. Gently, using your clean paws, mix the spinach in with the chicken pieces which will help transfer flavor to the greens and warm them.

Divide amongst two plates and serve right away.

20140618-200214.jpgFreshly sliced tomatoes make a nice garnish.

20140618-231237.jpgGoing our way?
Ginger and Buddy want to take these to Angie at the Novice Gardener for Fiesta Friday; they just need to agree on a direction and find a ride. Maybe one of the co-hosts, Elaine from Foodbod or Julianna from Foodie on Board will give them a lift.

There’s Something About Buddy – part two

10 Tuesday Jun 2014

Posted by Stacey Bender in Ginger + Buddy

≈ 10 Comments

Tags

a path with paws, Arteminisin, canine acupuncture, canine cancer fighting diet, Holistic medicine for canines, Issaquah Veterinary Hospital, liver cancer in canines, milk thistle

20140612-191311.jpgJust when things are going well; going as you might think they are planned, the other shoe drops, and it is not always the right size. It is important to take pleasure in the moments that are good; the moments that at the time, seem insignificant, silly or mundane. Our lives happen fast and it is important to slow down and take it all in; enjoying the good but learning from the bad. I was reminded again of this fact shortly after posting this same title, but part one. If you haven’t read that, you may want to read it before this: here.
Buddy is happy; Buddy is snoring. Ginger is waking us up. Saturday morning started out as usual – Ginger begins scratching her ear wildly after her snarfing, growling and jumping from the bed failed to wake me. Then came the flipping, wildly, on the floor like a “floppy fish”; our cue to wake up. Outside, check. Treats, check. Back to bed, sort of. 15 minutes later, the routine replays. Then coffee, more horseplay and breakfast ensues. The phone rang. A call we were expecting. Expecting the usual news; but it was not (the news we expected).

20140612-191706.jpg
On that not-so-distant Saturday, the blood results that were taken for Buddy at his previous visit to the Doc, came back shaded, and with a cloud of uncertainty. From there, more tests ensued and then an ultrasound uncovered several lumps. Two, on opposite sides of the liver, some in the spleen as well as the pancreas. I had gone to this appointment for the ultrasound with my eyes wide shut. It blind-sided me, but must have been something I was akin to expect. Yet deep down, I was not willing to believe it was time for him to leave us quite yet.

20140612-190533.jpg
Again, Ginger sat by his side, offering comfort (or, at least, the best she could do). I listened to the results and had so many questions but I was just fishing for the answer I wanted to hear. This was something they were unable to deliver. Had it been one organ, one side of the liver, or a million other things, hope might have been there. I felt cold inside even though the sun was out, heating the air around us. I remember once sitting in a room at my Doctor’s office being delivered news about myself that filled me with the same feeling of desperation, despair and disbelief. It could not be happening – again. I knew, that it was not going to happen without a fight. Buffy, our first dog (read about her here) suffered from cancer of the liver; she died 2 weeks after diagnosis. This was an event that changed our lives forever (a story still untold here).

We were prepared to do what was needed to make this be better, whatever “better” might be. They took aspirations from the liver and the spleen and now we had to wait three days for the results. I spent three days researching about cancer of the liver, cancer in canines, chemotherapy, holistic healing, acupuncture, and… you name it. I found a particularly useful site that, if the need should unwontedly arise, you can visit here.

I was amazed at what all I had discovered in the ways of holistic medicine and healing. It opened my eyes to things I wish I had known all along for both ourselves and our dogs. For instance, milk thistle is a powerful helper in promoting liver health; as the Doc put it, “With all the environmental contaminants we are exposed to, this should be in our drinking water”. Arteminisin, an extract of the herb sweet wormwood, is a potential new discovery for helping cancer cells to kill themselves; it is currently under study by Dr. Henry Lia at the University of Washington. It is also the second most used herb in cancer treatment by Lena McCullough, DVM (author of Path with Paws) at her practice in West Seattle. Acupuncture is also one of the most widely accepted treatments among holistic practitioners (and not disputed by Western medicine doctors alike) for everything from cancer to joint pain. There are so many things we can do (and should be doing) for not only ourselves, but also our pets, to lead longer, healthier lives.

After extensive reading over the weekend, I decided to be proactive on a game plan; I ordered artemisinin, bought milk thistle and booked an acupuncture session for Buddy for that Monday (I had already started him on acupuncture for his back pain the week before). I also went to the market and loaded up on broccoli, kale, sweet potatoes, shiitake mushrooms, liver, chicken hearts and bison. I bought fish for dinner that night and bought cod liver oil formulated for pets, as well as mushroom powder. Buddy and Ginger already had a pretty nutritional diet of Darwin’s raw bison and raw duck. They ate this in the morning and evening but had access to dry duck and potato prescription diet during the day and a bit of what we ate during our dinner (unseasoned). They also ate a lot of bread (which I didn’t realize was bad) but most of their “treats” contained grain. This would need to be altered; we needed to starve the cancer cells and feed Buddy his nutrients; grains are not good to feed dogs with cancer. There would need to be careful proportioning of proteins to fats to vegetables to carbohydrates. One of the most important things we could do to improve and extend his chance of survival would be to feed him a cancer fighting diet. The cod liver oil would help boost the omegas he needs, the milk thistle would help provide anti-inflammatory and antioxidants, mushrooms would boost the immune system and the artemisinin would (potentially) attack the cancer cells.

I felt slightly better knowing I had the start of a plan and was armed with questions for the oncologist and our holistic Doc (we were lucky that Dr. Rice, their normal veterinarian at Issaquah Veterinary Hospital also practiced holistic medicine and acupuncture). I was less on top of things when it had been my own life that hung in the balance.

There was no time for tears and no room for delusions and wishful thinking. The odds of a non-malignant prognosis was slim to none. It was what we were going to do about it that mattered now. As I sat outside in the sunshine reading as much as I could, I looked over at Buddy and Ginger sitting side-by-side on the porch, air lovingly bringing them delicious outdoor smells that activated the movement of their wet little noses. They were sitting as closely as I had ever seen them sit outside before and could almost picture them sitting in a little porch swing like Mr. Bartles and Mr. Jaymes. I wanted to wiggle my nose and make this terrible disease go away. I wanted to scream at the top of my lungs, grab hold of Buddy and escape from the sadness, the inevitable pain. Instead, I snapped out of it and went over to lay next to them and we all fell asleep in the sun.

On Monday, we went to his acupuncture appointment. This was his second session but I had not been there for his first and didn’t know what to expect. I kept trying to imagine him laying still with needles sticking out of him, un-moving. This seemed absurd since he won’t even let me brush his hair without fussing. Dr. Rice came into the room and we discussed the results of his ultra sound. She had not seen the biopsy results yet but agreed that I was right in being pro-active in ordering the artemisinin and starting the milk thistle.

After explaining a few things about holistic medicine and her diagnosis of a stagnant chi (in Buddy’s liver), she began inserting the needles, swiftly and confidently. Buddy let out a few minor yelps (and then we were left alone to sit quietly for 15 minutes. I put Buddy, carefully like a porcupine, into my lap and Ginger laid fidgeting alongside.

20140612-235651.jpgSee, the needles are quite small. He hardly knew they were there.

20140612-191105.jpgGinger is actually quite concerned; turns out she kind of likes having him around (shhh…don’t tell Buddy).

Five minutes later, Dr. Rice came back in, door swinging open and a chart in her hand. It turned out the results had come in from the biopsy. The next few moments were surreal. I was not sure I fully heard things correctly as I listened to her words… “the tumors were all benign…”!!!!  B E N I G N (no cancer!!!)!

Life is not always easy and the news is not always good but I now realize that there are those things in life that matter and those that matter notably less. The ones that matter most are the ones worth our worry. The other stuff is all just part of the noise and should be tuned out.

It is the big wins that make the small losses seem insignificant and although It is unlikely we will ever win the lottery, with Buddy, we already did; he won’t be leaving us yet. There is just something about Buddy… and that something will always make us smile.

20140613-001058.jpgBuddy wins!!!

47.615197-122.349403

A Gift of Treasures

08 Sunday Jun 2014

Posted by Stacey Bender in beach mode, Eating Out, Ginger + Buddy

≈ 34 Comments

Tags

dogs on beach, Eaglemount cider, farmed + foraged + fished on island, Loganita farms, Lummi Island, Quinault razor clams, restorative vacation, Taylor Shellfish, Willows Inn

20140606-193848.jpg
When life gets busy, there is a tempo that begins to increasingly and steadily, rise. We tend to work harder and play less, until, slowly, yet suddenly, we aren’t playing at all. In short order, we drive ourselves to forget what it means to recharge. We forget to feed our inspiration with the sites, with the sounds. Feed our imagination with the tastes and the smells that renew our creative flow; the things that remind us why we keep going in this world. The spectacular, yet mundane things. Things, such as a beautiful vessel, from which to drink, a plate of food, edited to the essentials (the most needed, yet most clearly defined). As you view the world around you, you are present and of the moment noticing: a fence, made entirely of twigs; a sound so splendid, it can only come from that in nature; or you can’t help but stand happily (and stupidly) watching your dogs, sniff every corner of an unfamiliar room or lot before settling into that perfect spot.
20140607-104058.jpg Life is about the experiences. Driving down a country lane, the sun drenching our skin, with a soft breeze cooling the sting of it away, we have arrived on-island. We are surrounded by dense evergreen forest that is dappled with rocky hillsides and pastures. The water is sparkling and inviting to our right, and the road is long and welcoming as we forge ahead into an adventurous unknown (to us). It has been far too long since we have gotten away.

Pouring a cocktail into an unfamiliar glass, while sitting on a deck that overlooks the water, we breath in. Sipping that drink as bald eagles glide effortlessly overhead, we smile, and toast “us4”, but not before toasting Paula and Jeff for having the incredible instinct and huge heart to offer us a splendid and most generous, restorative gift.

My husband came home, several months ago (has it been that long?) with a piece of paper announcing the opening dining season of The Willows Inn on Lummi Island. On the paper, was a handwritten note asking us to pick a day to get up there, on them (Paula & Jeff). I couldn’t believe what I saw. For those of you that don’t know about Blaine Wetzel, the young chef who grew up in the Northwest and came home after tutelage under Rene Redzepi of Noma, you need to look him up. He has helped form a true treasure on Lummi Island as a partner at The Willows Inn. Unpretentious and real, The Willows Inn captures time, slowed to the perfect pace. Unlike other restaurants of the same ilk, drawing travelers from all over the world, this is a place that honors the casual, spectacular NW setting which surrounds it and leaves all the pretension where it belongs – nowhere to be found.

This is a “bucket list” dining experience; one I had been longing to try. Now I do in-fact realize this was meant to restore my husband, after working under high-pressure and much stress (but he loves it) alongside Paula and Jeff (who are under far more high-pressure and stress), but here I was though, a ridiculously-happy bystander who also benefited from their generous gift. Paula is thoughtful that way though; she knows we love to eat and are crazy for especially good food. She knows we wallow in the minutest of details (and allowing without criticism, for Tom to photograph all meals and menus on business travel to share with me) and that we appreciate the whole experience from anticipation to culmination…
20140607-084942.jpg…and she knows and appreciates that we prefer to be in the company of Ginger and Buddy too.

So only two hours, including a ten minute ferry ride, from our front door, we checked in at reception, collected our room key/lay of the land before popping our head into the Taproot (immediately adjacent to the front steps) to see what the little breakfast spot would hold for us in the morning. The grotto-esque space was rustic romantic with a small area for sitting; eating or mindless contemplation. The cold case was filled with bottles, jars and tidbits that required further exploration and purchase prior to our departure the next day. The pastry case, well… the pastry case, oh my. I was intoxicated by the baked goods, when I am usually not even that enticed by a case full of baked goods; no offense to the goods that are baked. I am typically a partaker in the meatier offerings instead. However, this particular case had me stunned. I wanted to purchase each one (the goods, not the case). The buttermilk biscuits called out to me most of all (Tom’s eye was on the glazed buns). Never had I seen biscuits so fluffy and golden and perfect. So perfect in fact, I made up my mind; I would purchase a dozen to bring home (for Paula and Jeff) and a few extras for ourselves. The friendly chap behind the counter said they were the best he had ever had. My gut instinct was to take them away right then, but I was assured there would be plenty to last through the next day. The moral of this story is to always follow your gut instinct; the next morning, there were none to be found.

We resisted (sadly, it turned out) buying anything that day, but did ask for a bucket of ice before departing to walk up the path, through the bocci ball court, to our cottage. It was tucked up away from the main lodge with a large, wildly-landscaped front yard and steps up to an old-fashioned front porch the length of the structure. Inside from the full-length porch was a small sitting area with a wood stove, a wet bar hosting tasty amenities for purchase, and a fluffy queen size bed beyond. The bathroom had a claw-foot tub, and although rather small, was welcoming and quaint, with lovely organic soaps/lotions. We loved it all, and perfect for island living.20140607-092637.jpg
Being overly cautious (per usual) about having all the comforts we might need, our car was emptied of it’s contents, including our spontaneously-packed sack full of snacks (read: quickly thrown in random cheeses/crackers/veggies from the ‘fridge) to enjoy with our gin and tonic before cocktails and dinner at the Inn. A fresh piece of mint and lemon verbena were a welcome addition to our drinks (freshly-foraged just steps from our front door). 20140606-193233.jpg
Buddy and Ginger were amply rewarded as well. They sipped water al fresco while sniffing out vermin (none sniffed, or at least none were caught, except themselves). They then dined on raw bison (foraged from our freezer and released into their clever new travel bowls) before tucking in for the night, awaiting our return from dinner.20140608-111944.jpgOn arrival, happy pups? Quite (and yes, they are stuck, tethered together, yet don’t seem to care).
20140607-094358.jpgAnticipation mounted as the air filled with an essence of wood-fired food, mysteriously smoking behind the door to a small little shed.

We made our way to the bar where we were greeted with sunshine and graciousness. I ordered the Spotted Owl, a gin, douglas fir + nettles concoction.
20140608-113247.jpgIt was a beautiful shade of green, refreshingly balanced and textured just perfectly by fluffed egg white.
20140607-183641.jpgTom had the woodruff martini, refreshing as well, and the best vodka martini he’s ever had (which says a lot as he’s a gin drinker).

20140608-113437.jpgA nibble of fresh turnip, roasted carrots and slices of rhubarb dusted in verbena sugar were a nice foil to translucent sheets of cured pork cheek to nibble with our drinks.

Part of the experience comes not only from the food but from the cast of characters as well as the scene, so we couldn’t help but notice the people who occupied the other tables and the staff as they came out and went inside (and of course, I had to peak into the kitchen). The deck where we were sitting was one that could be amped up with more character but the setting and view, undeniably divine. The sun was unseasonably warm that night, which made the cocktail that much more refreshing. Most of the others were quiet as if something audible other than a whisper would disrupt the hum of the nature we could all feel. There was one couple seated near us that were friendly and chatty; the man reminded me of someone I knew. We found out it was their 40th anniversary, which made me smile and begin to imagine what their life together had been like when they were young. It is our 16th wedding anniversary just one week later from this adventure. Happy anniversary LoveBug (21 years together… if you’re still counting)!20140606-191106.jpg

As they began to seat people for dinner at 6:30, Tom and I happily sipped on a glass of sparkling rosé and took in our surroundings as we wandered to the wooded shade. We were the last to be sat, which was fine with us since we like to draw out our meals. Once seated, a cool glass of hard cider was poured (Eaglemount semi-sweet, from Port Townsend, WA) and while this is something I would not have thought to order myself, it was the perfect accompaniment to a series of “snacks” that began arriving, one after the other, yet appropriately timed. 20140608-113534.jpg
20140607-182314.jpg

First came the single, pristine mussel, billowing essence of smoke and presenting itself in a wooden box, under lid as if a small gift of jewelry. This was followed by a shiitake mushroom, roasted over fire, completing the flavor left from the delicate mussel. 20140607-092916.jpgOops, already gone before a shot was fired.

20140607-095053.jpgSalmon roe crêpe rolls were cleverly plated over a nestle of straw as if awaiting incubation in our mouths; flavor exploded and we were eager for more. Next, momentarily transferred to a beach haven, we nibbled black truffle “mollusks” from crispy kale leaves and sucked on rolled halibut skin, filled with a most clever concoction of halibut mousse and Manila clams sprinkled with seaweed. 20140607-095456.jpg This was like eating delicate truffle brittle kissed by the ocean.20140607-095655.jpgThe white cone is made from the skin of the belly, the dark is made from skin of the back.

Whew… this was already better than the French Laundry and our “first” menued course, had yet to begin. The dining room was cozy, yet vibrant from the transporting of treasures from kitchen to table by the handsome staff donning rigid, but beautiful, hand-crafted heavy leather aprons (poor souls in the heat) and sincere smiles. The evening was so warm though, that we longed to be dining outside. However improbable, our perfect evening, escalated exponentially when we were granted permission to continue our meal on the deck. It was our own private dining room for two in the woods, overlooking the water at sunset, magical.

We chose the wine pairing menu which turned out to be wise; the bottle is left at your table or more is brought if you are needing of more. After the hard cider came a refreshing pinot blanc by Ross Andrew of Walla Walla, to kick off our meal (as if we hadn’t already a frolicking start). 20140607-103841.jpg First came delicate scallops with horseradish in cream, then roasted sunflower root with a silken, sweet onion purée for which to dip. 20140607-103639.jpg20140607-103650.jpg
The grilled mustard greens sported herring row on kelp from the beach; an artful display.20140607-161506.jpg
The spot prawns, poached in their roe were succulent and cleansing after sipping the last of our wine just in time to switch gears.20140607-105056.jpg

20140607-103053.jpgNext up was an IPA from Boundary Bay (in nearby Bellingham, WA), a welcome partner to the next course of smoked fish.20140607-105343.jpgTom had been anticipating this course all day, visions of that smokehouse billowing in his head (and clearly dove in early).

There was smoked black cod and of course, smoked salmon from off-shore. The pristine quality, sustainable fishing methods and locality of the fish make for an ethereal treat. The perfect combination of smoke, succulence and sea are a product of the thoughtfulness put into every detail and result in what, we think, is the best smoked fish ever produced.
20140607-110150.jpg

20140607-164813.jpgThe same pristine quality applies to everything served, but this becomes especially evident when we get into raw meat. Being a big fan of tartare, it was to my pleasant surprise to receive a bowl full of venison tartare served alongside rye crisps and wild lettuces.
20140608-113651.jpg
We enjoyed them with the last of our IPA, the sunset, and the changing of the guard to Cameron “Abbey Ridge” Pinot Noir from Oregon.20140607-142000.jpg

Welcome, my dear friend Porcini. So thinly sliced and bathed in a broth of itself, so delicate, mild and flavorful. Regardless of Tom’s affinity (or lack thereof, and he loved it) to mushrooms, this elegantly humble dish was a comforting end to the raw meeeet of the tartare. 20140607-142450.jpg
<20140607-110542.jpgLoving the sun on the water, our table, the wonderful staff, and the jealous guests.

20140607-143709.jpgIn sneaks a razor clam, roasted over fire and changing our pre-conception of a tough muscle that won’t yield to our palette. This meaty delicacy harvested from Quinault, WA, is a sweet morsel that was roasted to perfection, leaving us with a memory of happy discovery.20140607-143805.jpg

Bread is now served, where it should be served, alongside a shallow, glazed pottery dish of fresh butter and (Tom’s favorite) another of pan drippings of roasted chicken, near the end of meal, to sop up the alcohol slightly and cleanse for the pure, grass-fed lamb topped with fresh grasses, soon to come. The grains are from island and the bread is a revelation rather than just filler. 20140607-144735.jpg
With the bread on the table, our lamb (one of my favorite meats) was then served and the earthy purity of flavor was both a light and satisfying end to the savory foods for the night.
20140607-145407.jpg

20140608-112629.jpgbut wait…
20140607-145509.jpg…the night is still young.20140607-145633.jpg The final wine was a late harvest Riesling, Brooks ‘Tethys’ from Eola-Amity Hills, Oregon. Not a “typical” fan of dessert, the next dish set in front of us was exploding in color, flavor and scent. The best dessert ever (period).
20140607-164914.jpg
Salmon berries with rosé granita and edible rose petals.
20140607-145730.jpgI savored each, delightfully aromatic and magical bite.
20140607-150003.jpgWith our steaming cappuccino, hazelnut and chestnut gelato slipped easily down.
20140607-151833.jpg …but wait, there’s more, flaxseed… caramels, DIVINE!
20140607-165342.jpgHow high the moon?

Back at the “ranch” (cottage), two little bears, were sleeping. Buddy awoke, the outhouse was needed.20140607-165253.jpg“I think I can”.

20140607-153033.jpgSometimes it is the very things that happen to you that end up happening in your favor. Take the biscuits, now I wanted one I surely did. I dreamt of them and can still picture that spectacular case displaying them alongside the most lustrous of scones. I wanted them but knew they needed to wait until morning. Morning came, and went; we lingered and enjoyed the view, the coffee, our company, our solace.

Without the biscuit(s), we still enjoyed a beautiful and memorable morning… cappuccino, sticky bun, water view and sun… Paula and Jeff, you can thank Kimberly for the baked goods since the biscuits were AWOL. We promise you some when we come back for more!

Then off to the beach to spend more memorable time before heading “down the road”, back to our busy lives. Down by the water, there is something about walking over rocks, driftwood and sand, along beachside, that brings us alive. Buddy and Ginger, who walk slowly beside us at home, roam free, prancing quickly ahead, sniffing, looking, feeling; life is grand. 20140607-181555.jpg20140607-181612.jpg

We are rejuvenated, not only us but Ginger and Buddy as well. Buddy came home rested with rekindled orneriness that hasn’t been kindled in over a year; he is tip-toeing through the tulips (which in our yard is only grass). He is well-rested, he is onfire. Tonight, he is virile and alive!! Spit and vinegar, happy as a clam. Pouncing, barking, he is sniffing feverishly at our surroundings and keenly aware of all the passers-by, butterfly, spider, strolling dogs… neighbors, stangers, friends. There is something about Buddy…

A big thanks to Raquel, Phaedra, Britney, Ashley, Nick, Kimberly, Blaine, and whomever we mis-named or did not know their names that were part of the wonderful crew at The Willows Inn (it was an overwhelming experience).20140608-111906.jpg

Of course, a most extra-special thanks to Paula and Jeff (+ sweet pooch Coach); we still owe you duck (though it will not be Willows Inn, but a wild yard and critters awaits).
20140607-180537.jpgAnd without saying, there is something about Ginger too. Until next time, the (blissful) end.

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 184 other subscribers

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Recent Posts

  • Squash Blossoms and Dad
  • Pork (for Dad), Polenta (for Linda) & the Apple Doesn’t Fall Far From the Tree
  • Snow Day Chili, an Update
  • A Man with a Can and a Plan – Pig in a Pinwheel
  • Fireworks, Firetrucks, Pancakes and the Fourth!

Recent Comments

Jamie Bryan on A simple past: lots of garlic,…
Maria on One fish, red fish, fresh fish…
The Healthy Epicurea… on Squash Blossoms and Dad
Lois Bender-Casto on Squash Blossoms and Dad
Linda Brown on Squash Blossoms and Dad

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Categories

  • at the holidays
  • beach mode
  • Beverages
  • Breakfast/Brunch
  • cooking basics
  • Eating Out
  • family gatherings
  • From the journals
  • Ginger + Buddy
  • Ginger + Winston (and Buddy too)
  • Health
  • holidays
  • Reviews
  • the kitchen
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2013–2023 Stacey Bender. All rights reserved.

Powered by WordPress.com.

 

Loading Comments...