It's busy over here in the sun filled Cascades.  Warm days to play and cool nights to rest!  We are expecting another heat spike mid-week, but the weekend is forecast back into the 80's which is wonderful for hiking.  Hiking is my passion and I would love to show you my favorite trails.  Here I am relaxing at the meadow swing after a hike with guests yesterday.  Come on over and play! Cheers, Millie Vanilli 

The bears are about on the trails and down here at the Lodge enjoying the orchard fruit.  This guy popped up in the meadow this weekend on his hinds to say "HI"!  His white marking reminds us of my predecessor, Bailey.  She was a black lab and had the same distinct white chest marking.... 

August brings on the heat of the summer and we all want to stay out of the heat of the kitchen.  A fun family dinner we enjoy is grilled fish tacos.  This is a recipe modified from one we found in Bon Appetit years ago… you can use whatever fish you like… we like halibut or the mahi-mahi.  Make the salsa and cream ahead of time and just grill the fish when ready to dine al fresco!  

GRILLED FISH TACOS                    Serves 4

INGREDIENTS:

PICO DE GALLO

5 plum tomatoes, seeded, chopped

1/2 small yellow onion, finely chopped

4 green onions, white and light-green parts only, thinly sliced

1/2 cup chopped fresh cilantro

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh oregano

1 jalapeño, stemmed, seeded, minced fine

Kosher salt and freshly ground black pepper

CREMA

1/4 cup heavy cream

2 tablespoons sour cream

Kosher salt and freshly ground black pepper

tobasco to taste

TACOS

1 tablespoon paprika

1 tsp each: garlic powder, onion powder, dried oregano, dried thyme, kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 1-pound mahi-mahi fillet

Vegetable oil (for brushing grill)

8 6" corn tortillas, warmed

1 cup finely shredded cabbage (we like to mix red and green) 

1 lime, cut into wedges

cotija cheese for garnish 

INSTRUCTIONS:

PICO DE GALLO

Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper. Set aside.

CREMA

Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.  Set aside. 

TACOS

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.

Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos and garnish with crumbled cottage cheese. 

Hey, Millie here.  Guess what I saw out on the trail this afternoon?  A wild turkey!  We have a flock of turkeys up here on the mountain, but this was the first sighting for me this season.  Of course I gave chase, only to be outsmarted as this silly bird can fly?  Not far mind you, but far enough to limit my pursuit through the woods in 85 degree weather.  Head on over here this next month and I'll escort you on your hike if you wish.  Love, Millie Vanilli 

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