The fun has begun!  December snows are here with close to 2' on the ground!  We had 15" last weekend and another 8" in Thursday-Friday am's storm.  This is my new pal Gordon made by our guests M&M here a few weeks ago celebrating a special birthday!  Come join us and make me more snow pals - Love, Millie Vanilli 

Check out Brad's first seasonal video.

The Cascades are getting their first snows the past week...elevation is dropping and we are hopeful to see snow here at the lodge any day now.  Morning temps are cold so I have my winter coat on now.  The drone was up to capture the early morning frost in the meadow and the impressive Cascades in our front yard over the weekend.  Thought you might enjoy a sneak peak as winter begins to arrive here at Mountain Home.  Brrrr... it's cold!  Warmth of the sunshine is welcome to me and the guests!  The village is socked in with river fog while we enjoy a bluebird day!  Paradise is pretty darn nice!  Love, Millie Vanilli 

Autumn 2015 

Dad's (Brad) drone shot of the autumn lodge earlier this week... then yesterday the clouds rolled in and we are having a great rain!  A pretty fall... 

From blog Food52 by Brigide this salad is perfect for fall and winter holiday menus..

Arugula,  Pear and Pomegranate Salad  Serves 6-8  

Vinaigrette:                                                                                                                                        

 1 large shallot, halved and thinly sliced                                                                                             

1 tablespoon pomegranate molasses**                                                                                                

2 tablespoons sherry or apple cider vinegar                                                                                    

 1/2 teaspoon kosher salt                                                                                                                  

 1/4 teaspoon black pepper                                                                                                              

 1/3 cup extra virgin olive oil

For the salad:                                                                                                                                    

 4 cups arugula, lightly packed                                                                                                            

 4 cups romaine, torn into bite-sized pieces                                                                                          

2 ripe pears, cored and cut into 1/2" cubes                                                                                      

 1/3 cup pomegranate seeds                                                                                                                   

3 ounces fresh goat cheese or feta, crumbled                                                                                   

1/4 cup pistachios, toasted and coarsely chopped

Directions:

1.  In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.  Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.

2.  Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.  Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).

3.  Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.

4.  Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.    

 ** This is a syrup, not really a molasses.  You can purchase it or make your own by making a reduction of 100% pomegranate juice, sugar and lemon juice. 

Mom and Dad took me for a ride up the Icicle Canyon this week where we enjoyed a beautiful fall hike on the Icicle Gorge river loop trail.  It was an easy 4-mile loop stunning with fall color and sunshine.  A perfect afternoon! 

Just patrolling my beat.  All good over here at Stuart's Roost Cabin's deck... no sign of any bears!  

Millie and hiking buddies "selfies"!

Busy weekend in the valley with Oktoberfest #1 ... 2 more weekends to go!  This weekend was also the Leavenworth Marathon so we had lots of runners and walkers here at the Lodge.  Fun for everyone!  I had a great hike Sunday with my new pals.  Here is our "selfie's" overlooking the valley from the ridge chairs.  Happy fall!  

Go Hawks! 

Sunday breakfast brought down lots of Seahawks fans dressed for game day!  

Ahhh… the cooler nights of fall are upon us now and it’s time to enjoy a warm soup in the evening.  This soup is wonderful!  Adapted from a favorite cookbook: “Moosewood’s Daily Special”, it highlights the end of the seasons bounty from our summer organic vegetable gardens.  Here at the Lodge we enjoy it with a rustic loaf of bread, glass of local syrah and perhaps a slice of Chef Ron’s warm orchard pear tart for dessert.   

Bon appetit! 

Moosewood’s Autumn Minestrone

Ingredients
2 tablespoons canola oil 
1 cup chopped onions
3 garlic cloves, minced 
21⁄2 cups peeled and cubed winter squash (acorn, butternut or delicata)
2-3 celery stalks, diced
1⁄2 cup peeled and diced carrots 
1 1⁄2 cups cubed potatoes
1 cup cubed sweet potatoes
1 teaspoon dried oregano
1 1/2 - 2 teaspoons salt
1⁄2 - 1 teaspoon freshly ground black pepper
6 cups water
4 cups chopped kale (or 3 c kale and 1 c swiss chard) 
1 1⁄2 cups cooked or canned cannellini beans(15-ounce can, drained)
1/4 cup minced fresh parsley
1/4 cup chopped fresh basil 
imported parmesan, shaved to garnish 

Instructions

1. Warm the oil in a large soup pot on medium heat.
2. Add the onions and garlic, and saute for 5 minutes.
3. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10
minutes or until the potatoes are almost done.
4. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
5. Add fresh parsley and basil to taste. 
​6. Serve immediately garnished with shaved parmesan curls.