This garden has already been a fantastic learning experience for the students, and they have already reaped the rewards in the form of salad and ownership.  Most of the students can tell you which plant they grew from a seed and then planted in the garden, what it is, and they are excited about it!  And it just isn't gardening they are learning, there have been reading lessons, math lessons, social studies (complete with a borscht and salsa garden) and it is all growing right outside the windows to the school from the tiny seed of an idea.

When we walk by the school during recess it is great to see that some of the kids actually spend their free time in the garden, walking the paths, checking for weeds, enjoying the space.  Community members and neighbors use it as a spot for picnics and to take care of it.  Food produced from the garden will go to families who need it and the Food Bank during the summer when kids are not in school.  It is truly amazing what has transpired from that tiny seed of an idea.

Just imagine what we could do as a community if we all put our little bit of effort into something.  A marshy portion of a field became a garden in a matter of a few months and a handful of work parties.  People who have no vested interest in either of the schools got involved.  We had adults and kids alike who were there for a baseball or soccer game during a work party pick up a shovel and pitch in, they wanted to be involved.  Amazing…simply amazing.

During this whole process a neighbor and photographer Steven Herppich came and took photos documenting the process and he was kind enough to put those photos into a very moving slide show.  It was shown at the garden dedication and it was very emotional for the adults but for the children as well.

And now you can see how far the garden has come, and the fabulous thing is, it is just going to continue to get better and amaze us all.

http://animoto.com/play/kR4NEGWY1jv4rSXEKG0N7g

Strawberry
Banana Coconut
Raspberry
Plum
Grape (haven't made this one yet, but we have lots of grape concentrate from last years concords so I'm going to try it)
Minted Melon
Peach Vanilla Rooibos
Kiwi
Peach
Orange

Other flavors to consider:
Rose
Lavender
Lemon
Watermelon

My favorites are the minted melon (cantaloupe or tuscan), and the banana coconut, although the Peach Vanilla Rooibos is good too.  Wait what am I saying they are all good!  We use our own strawberries, raspberries, grapes, and plums when I make those flavors, if we have them.  We might get kiwis this year on our vines, and we do have one peach tree, but so far we have only gotten one peach from it.  Last year we tried to grow melons but we weren't successful, plus the fruit that did start to grow on it didn't look like a cantaloupe.  If anyone figures out how to grow oranges, bananas and coconuts here in the NW let me know.  Our lemon tree (A Meyer) didn't do so well, even indoors it died.   Although in its defense it died when we weren't here to look after it and it was very cold that winter.

Any other interesting combination or flavors we should try?

Serves 4

Tamale Filling
2 Tablespoons olive oil
1 medium onion, minced
2 Tablespoons chili powder
Salt to taste
2 medium cloves garlic, minced (about 2 teaspoons)
1 lb ground sirloin (lean)
1 15.5 ounce can black beans (I also have used dried mixed beans that have been soaked over night, rinsed and cooked until soft)
2 tomatoes, diced
1 cup shredded cheddar cheese.

2 Tablespoons minced fresh cilantro leaves
Ground Black Pepper

Cornbread Topping
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 Tablespoons sugar
3/4 teaspoon Baking powder
3/4 teaspoon Baking soda
3/4 teaspoon salt
3/4 cup buttermilk
1 large egg
3 tablespoons butter, melted and cooled

1. Adjust an over rack to the middle position and heat oven to 450 degrees.

2. For Tamale Filling:  Heat oil in a 12-inch oven proof skillet over medium heat until shimmering.  Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.

3. Stir in the ground sirloin, beans and tomatoes, bring to a simmer breaking up mean with a wooden spoon, about 5 minutes.  Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.

4. Cornbread Topping:  Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.  Add buttermilk and egg and stir until mixed and uniform.  Stir in the butter until just combined.

5. Dollop the cornbread batter evenly over the filling and spread into an even layer.  Bake until cornbread is cooked through in the center 10 – 15 minutes.

Casey's Perfect Chocolate Chip Cookies

Yields: 4 dozen cookies

Ingredients:
2 cups (4 sticks) butter, two sticks melted and browned in a skillet
1 cup granulated sugar
2 cups brown sugar
2 teaspoons vanilla extract
4 large eggs
2 teaspoons baking soda
2 teaspoons salt (only if you use unsalted butter, if you use salted butter omit the added salt)
6 cups flour
3 cups semisweet chocolate chips

Directions:
Preheat oven to 375.  Line two large baking sheets with parchment paper.

Heat two sticks of butter (1 cup) in a large skillet over medium-high heat until melted, about 2 minutes.  Continue cooking until butter is a golden to dark brown, an additional 1 – 3 minutes.  Remove from heat and add the additional two sticks of butter (1 cup) into the hot butter until completely melted.  Let cool slightly.

Add granulated and brown sugar to mixing bowl and add melted butter.  Mix or whisk until incorporated, sugar is melted and becomes a gloss dark brown color.  Add vanilla and eggs and mix or whisk again for approximately 1 – 3 minutes until completely incorporated.  The mixture should be the consistency of pancake batter. Add baking soda and salt and mix for about 1 minute.  Then add the flour, one cup at a time, mixing each cup into the batter for approximately 1 – 2 minutes or until each cup of flour is incorporated.  Make sure you scrape down the sides of the bowl after each cup of flour.  After the last cup of flour is added, scrape the sides of the bowl one more time and add the chocolate chips.  Again mix for 1 – 2 minutes to ensure the chocolate chips are disbursed through the batter.

Using a #24 or 2" cookie scoop place the cookie balls on the prepared cookie sheets about 2" apart, as they will spread.  These aren't small cookies, they are a good size.  The dough will not be as thick as one might expect.  The pans I use hold 11 cookies, three rows, the outside rows are 4 the middle is three off-set to the outside rows, I think if I tried to do three rows of four they would all run into each other.

Bake the cookies one sheet at a time for 10 – 15 minutes.  When done the edges should be golden brown but the centers still soft.  I use a gas oven and bake mine for 14 – 15 minutes, but I find I have to cook all my baked goods for slightly longer than an electric oven.  Remove from pan to wire rack to cool.

I don't use nuts in mine as we also have these cookies out for guests to eat and too many people have nut allergies. Just to be safe and so I don't have to put a sign out as you can tell from looking at them they are chocolate chip cookies.  If you prefer yours with nuts, add 1 cup of chopped walnuts or pecans (toasted is even better) when you add the chocolate chips.  The browned butter and increased brown sugar give them a nuttier, richer taste and help keep them soft.  Store in an airtight container.

As for the chocolate chips.  Use the brand you like the best.  America's test kitchen (which gave me the idea for browning the butter as I have always melted it) says Ghirardelli's Bittersweet 60% Cacao chips taste the best, but their recipe still called for semisweet chips.  I buy the huge commercial bags of semisweet chips from Costco and I find they work really well for me.  They melt well  but not too much, have a good flavor, aren't too sweet and aren't chalky.

I hope if you try my recipe you let me know how your cookies turn out!

Serves 4 (or two really big portions with a portion for a little one too)

2 cups chicken broth
1 cup water
1 small onion, finely chopped (I have used white, yellow and red before, all are great)
1 cup white wine
1 1/2 cups Arborio Rice
3 tbsp butter
1/4 cup Parmesan Cheese

In a saucepan, bring chicken broth, white wine, and water to simmer and keep on low heat.  In a 3-qt heavy saucepan melt 2 tbsp of the butter and saute onion until soft.  Add the rice, stirring until thoroughly coated.  Add 1 cup simmering broth and stir until liquid is absorbed.  Continue cooking on low heat, adding 1/2 cup broth mixture at a time, until rice is creamy but al dente (about 18 – 20 minutes).  Add parmesan cheese, remaining 1 tbsp butter, salt and pepper to taste.

Variations
Chicken, mushroom & asparagus
I chop up a chicken breast and toss it in with the onion while it is sauteing and then add quartered mushrooms and asparagus once I have added the first cup of liquid.

Shrimp / Fish / Seafood
I add fresh shrimp about halfway through the cooking process.  If using fish use a firm fish or salmon for added color

Sweet Potato
Peel and dice a sweet potato and saute with the onion, add a handful of chopped sage leaves.  Also good with kale, spinach, or swiss chard added about halfway through cooking.

Be creative.  I did one with bacon, butternut squash, swiss chard and gorgonzola cheese too, it was interesting, not bad, just a different taste.  I also usually drizzle a little cream in at the end for some added creaminess

Directions
Cut cucumber in half lengthwise.  Scoop out any seeds and discard.  Leaving skin on coarsely grate the cucumber into a small colander (or use the food processor and transfer to a colander).  Sprinkle with salt and leave over large bowl for at least 15 minutes to drain off any bitter juices.

Meanwhile, place yogurt, crushed garlic, dill and lemon juice in a bowl.  Stir until well combined.

Rinse cucumber under cold water.  Taking small handfuls, squeeze out any excess moisture.  I put the handfuls into a paper towel after squeezing to try and get as much moisture out as possible.  Combine the grated cucumber with the yogurt mixture, then season to taste with salt and ground black pepper.

Serve immediately or refrigerate until ready to serve.

Makes 2 cups.

note:  Can also be made using mint in place of the dill.

INGREDIENTS
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1 1/4 cups butter, 3/4 cups melted, 1/2 softened
2 Tablespoons fine ground espresso beans
1 cup confectioners' sugar
1 cup semisweet chocolate chips
about 1/4 cup granulated sugar for dipping

Preheat oven to 375 F.

In mixing bowl beat the butter and espresso powder until well combined.  Add the confectioners' sugar and brown sugar and beat until creamy and smooth.  Add baking powder, cinnamon.  Add flour 1/2 cup at a time making sure it is well incorporated.  Stir in chocolate chips.

Put the granulated sugar in a shallow bowl or plate.  Scoop about 1 tablespoons of dough and flatten it slightly into a disc.  Dip one side into the granulated sugar and then set the disc, sugar side up onto an ungreased baking sheet.  Repeat with the remaining dough, spacing the discs about one to two inches apart.  Bake until edges start to darken, about 15 – 20 minutes.  Allow to cool on baking rack for about 5 minutes.

Makes 30 cookies.

Sticky Date Pudding with Toffee Sauce

For Pudding

1 3/4 cups packed pitted dates (about 10 oz)
1 cup water
1 cup orange juice
1 1/2 teaspoons baking soda
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 Tablespoons softened butter
1 cup granulated sugar
3 large eggs

For Sauce

3/4 cup plus 2 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Make Pudding:
Preheat oven to 375.  Butter and flour an 8-inch square baking pan, knocking out excess flour.

Coarsely chop dates and in a 1 1/2 to 2 quart saucepan simmer dates in water and orange juice uncovered for 5 minutes.  Remove pan from heat and stir in baking soda.  Mixture will foam.  Let mixture stand for 20 minutes.

While mixture is standing, cream butter and sugar until light and fluffy.  Beat in eggs one at a time, beating well after each addition.  Add flour, baking powder, ginger and salt, until just combined.  Add date mixture and stir until combined well.

Pour batter into baking pan and set pan in larger baking pan.  Add enough hot water to larger pan to reach halfway up sides of the smaller pan and bake in the middle of oven unitl a tester comes out clean, 45 to 60 minutes.  Remove smaller pan from water bath and cool pudding on a rack.

Make sauce while pudding is cooling:

In a 1 1/2 to 2 quart saucepan melt butter over moderate heat and add brown sugar.  Bring mixture to a boil stirring occasionally.  Add cream and vanilla.  Simmer sauce, stirring occasionally until thickened slightly, about 5 minutes.  Cool sauce to warm.

Cut warm pudding into squares.  Serve pudding with ice cream and warm sauce.

Serves 6 to 8.

Our next appointment is right around the 18 week mark and then we can schedule our 20 week ultrasound.  GEEZ the half way mark is just around the corner.

Nathan, Lauren and I were invited down to Portland by fellow innkeepers for a few days, so we decided since we were slow for a few days to take them up on it.

We had a great time.  We walked the first day to the Rose Test Garden and the Japanese Garden, but as it was only 30 minutes to closing we decided not to go into the gardens and to come back another day.

The first night we had an amazing pizza at Ken's Artesian bakery.  We were all drenched and it wasn't quite time that they started taking orders but we ordered a steamed milk for Lauren and a cappuccino for Nathan and a ceasar salad for myself and we put in our pizza order for when they started taking those orders.  We ordered the Soppressata pizza, it was really tasty, slightly spicy, crispy crust, perfect amount of cheese, and nice fresh basil.  They only make pizza at the bakery on a Monday night although they do have another location that does pizzas all the time.  I am glad the innkeepers suggested it.  The bakery gives away the bread that hasn't sold that day during the pizza time so we got a complementary baguette that was still fresh and crusty and yummy, we stopped on our way back to the inn and bought some goat cheese to go with it.

The next day we went to the Chinese Gardens, Powell's Books, Sur la Table, and general tourist stuff.  I found a little teapot cookie cutter for the tea cookies in the day spa. at Sur la Table and it was $1, perfect price.  At Powell's we finally found another journal for the Columbia room as the one that was in there has been full for some time.  I haven't checked to see if we have had any entries yet.

The Chinese Gardens were very beautiful, the koi were still pretty much frozen from the extreme cold weather even though it was pouring with rain, at some point someone had gone out on the ice and chopped holes through it.  There were some huge chunks of ice sitting on top, very impressive for the PNW.  We had a flight of white teas at the tea house, it was very interesting how much they varied in flavor and intensity.  Lauren enjoyed some of the tea as well.  She preferred the first one, as did I.  Nathan preferred the second and none of us really cared for the third.  Not that we could tell you what they were now.  I think the first one was White Peony, the second Jingmai White and the third, White dragon.  All from the Tao of Tea company.  We asked the hostess if there was anything else we shouldn't miss while we were in Chinatown and she said that we should head back to "the Pearl" before dark.  So we did. 

We went back to the inn to warm up and dry off and research dinner.  From Yelp reviews we decided on the Red Onion on 23rd.  Overall it was very good.  There were a few disappointing things.  We ordered their stuffed calamari appetizer because so many people had raved about in on Yelp.  We got calamari, but it wasn't stuffed.  It was good though, really tasty, and it was cooked well.  Lauren even liked it.  The chicken satay skewers were very tender and flavorful.  Our main dishes we ordered a beef curry stir fry and a chicken noodle dish, I wish I could remember what it was called.  We ordered them both between mild and medium because we knew we would be sharing with Lauren as well, otherwise I probably would have ordered a bit spicier.  Well our chicken noodle dish came out, but not our rice or our beef dish.  So we were eating the chicken which was very tasty, until the very last bites, which were so hot, my eyes were watering, I could barely swallow, and I couldn't taste anything…AND NO RICE.  And I am not a spice wimp.  When the rice finally came I had a bunch of that, and was trying to enjoy the beef dish but couldn't really taste it until I was so full I couldn't eat anymore, but I could say that the last bite I had was very flavorful, the beef very well cooked and tender.  Lauren was especially grumpy after not having a nap and the service wasn't too on top of things so we missed out on dessert and they even had the fried bananas that Nathan loves so much. 

Lauren went to bed earlier, but still not as well as she does at home. At least she didn't cry as long this time.  Nathan and I finished the loaf of bread and more of the goat cheese, and Nathan watched A Christmas Story for the first time.  It was a very casual night.

The next day we drove to the Japanese Garden.  What a beautiful and magical place.  Even in the cold wet weather of winter it was full of life and movement.  Speaking of wet, saying that it was raining was an understatement, it was dumping sheets of water. It was crazy.  We ducked into the Pavilion for a steaming cup of green tea and to look at the wares they had for sale for the Holidays.  After warming up and slightly drying off, we headed, dashed really, to the car.  We decided to drive around and see if we could find something to eat.  We really wanted to eat at the Frying Scotsman Fish and Chips.  They got really great reviews and who can pass up on authentic fish and chips!?  The only downside is that is a cart which means we would have eaten in the car or outside.  With the amount of water being poured from the sky and the fact that our car has dark tan cloth interior, we decided we would pass this time around.  We ended up just heading north on I-5.  We decided that instead of Fish and Chips we would settle for a good burger and fries.  I head read an article about Burgerville so that sounded like a good choice and we would of course see one right?  Um…wrong.  We didn't want to head into WA because we thought we wouldn't see one so we took the last exit the Jantzen Beach exit.  After driving around looking for something that sounded slightly appealing we decided we would go the Home Depot, buy the grout float we needed tax free, and head to the mall.  Surely we could find something at the food court right?  Wrong!  The choices were Taco Time, Chinese, and Pasta & Pizza.  We decided Taco Time was the best bet.  It wasn't great, but there was a carousel to distract Lauren and the mexifries were pretty good.  There was a Burlington Coat Factory so we went to look for a coat for Lauren. We ended up finding a coat, scarf, and snow bibs in a 3T at a great price.  Of course it is a little big, but we can easily roll up the pants and sleeves, and this way she can wear it next winter too.

We continued on our drive northward and what do we see a few exits up?  Burgerville.  Sigh.  Oh well.  All in all we had a very wet trip, but really enjoyed our time in Portland and can't wait to go back.