Trekking in the tall grasses makes great camouflage for Millie to hide in!  Kind of like a "Where's Waldo" book!  

Yikes...  I have been lax in my duties as your lodge concierge this month.  My Bad!!  I have been enjoying a great summer hiking and exploring with all the visitors to the resort this month.  The sunshine and trails are fantastic!  Here is a shot with my new pal Gary!  He was fun to hike and relax with.  After our hikes he liked to lounge on the deck of their cabin and read... me too!  Well, lounge on the deck that is for me, not read!!  Check your travel calendar and try to make a break and head over here to enjoy summer the next few months.  I would love to hike and play with you!  Cheers - Millie 

Summer is here!  A great way to enjoy all the delicious sun-kissed fresh berries and fruits of the season is with homemade ice cream!  With the electric ice cream makers of today, churning ice cream is a cinch.  The results are so much better than the finest grocery brand. 

A favorite here at Mountain Home Lodge is this Lemon Buttermilk Ice Cream with fresh berries.  The ice-cream is rich with the great tang of lemons and buttermilk and your added favorite berries on top make it a wonderful dessert on a warm summer evening!  

This recipe was shared with us from our dear guest Clyte’.  If you can get Meyer lemons all the better, but regular lemons are fine.  Serve with your favorite  berry or a nice blend of perhaps, blackberry, blueberry and raspberries… they all work great with lemon! 

Clyte’s Lemon Buttermilk Ice Cream                Serves 8 

Ingredients: 

2 c superfine sugar 

6 large lemons (use Meyer if in season!) 

1 qt buttermilk

1/8 tsp coarse salt

fresh berries for service, sweetened with powdered sugar to taste

Instructions:

1.  Early in the day:   Put the sugar in a medium size bowl.  Grate the outer peel of 2 or 3 lemons (yellow zest only!) so that you have 2 Tbsp of peel.  Juice as many lemons as needed to get 1/2 c fresh lemon juice.  Add peel and juice to the sugar in the bowl and mix well.  

2.   Add the buttermilk and salt and stir until the sugar is dissolved.  Chill  a minimum of 4 hours or overnight if making the day ahead. 

3.  Freeze chilled buttermilk in an ice cream maker according to manufacturers instructions.  

Serve with selected sweetened fresh berries on top!  Enjoy!

Here is a quick glimpse out my door over the past year. 

http://www.lookr.com/lookout/1253859280#action-play-year

Dad has his drone out again!  Check this view out... I never realized we are this close to Leavenworth!  It might be fun to have wings wouldn't it?  For now I am happy to have 4 legs to hike on.  Great summer weather is here! Cheers - Millie 

Had a BIG weekend... my "sister" Brecklyn graduated from high school!!  Yahoo!!  We had a fun party and lots of celebrating.  Now I am relaxing poolside today!  Come on over and join me... Love Mille  

Chef Ron has just published some of his up coming menus to kick off summer.  We hope to see you.

As June arrives, school lets out and summer heats up, it’s time to get the grill fired up and stay out of the kitchen.  This lamb sandwich makes a wonderful, flavorful and easy meal.  Serve it with your favorite tabbouli salad or a watermelon, arugula and feta salad and pair it with a favorite wine.  Enjoy! 

Spiced Lamb Sandwiches                 

Serves 4-5       Adapted From Bon Appetit magazine, July 2014

INGREDIENTS

1 1/4+/- pounds ground lamb

1/2 medium onion, very finely chopped

1/4 cup  + 2 TBSP chopped fresh parsley

1/2 tablespoon ground coriander

1/4 teaspoon, rounded ground cumin

1/4 teaspoon ground cinnamon

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/8 cup olive oil, plus more for grilling

4 - 5 small pita breads with pockets or naan bread 

Optional garnish ideas:

Tzatziki cucumber yogurt sauce, diced fresh tomatoes shredded lettuce, feta, chopped kalamatta olives 

INSTRUCTIONS

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper and 1/8 cup oil in a large bowl. Form into patties. Cover and chill at least 1 hour or up to 8 hours. 

Prepare grill for medium heat and oil grate. Grill patties, about 4-5 min per side. 

Open warmed pita and fill with lamb patty, lettuce and yogurt sauce and other garnish(es) desired OR wrap lamb in naan and top with garnishes. 

Mountain Home Lodge was honored to be included as "21 Best Romantic Getaways in Washington State".

Enjoyed hiking with my dear guests this week.  We grabbed this picture above the Lodge.