April 15th

We wanted to take a moment to share with you what we are doing at the Lodge during the COVID-19 closure and plans we are making for the resort once the travel bans are lifted.

As you may know, MHL has been closed since November 17, 2019.  We had planned to re-open April 10, 2020 for the 2020 season, but that was halted with the “Stay Home, Stay Healthy” orders from our governor in response to the pandemic.  Currently Governor Inslee’s order expires at the end of May 4th.  At this time, it is unknown if the “Stay Home, Stay Healthy” orders will stay in place or be extended due to the governor’s decision to participate in the Western Pact of Governors.

Please note that Mountain Home Lodge will not re-open to accept guests until we have an “all clear” from our local authorities and feel that the local community is again ready to welcome visitors to ensure everyone has a safe and wonderful experience.

Our staff are working with us daily in anticipation of our season opening, whenever that will be.  In addition to our normal deep cleaning of the resort, we have set in place additional sanitizing protocol for all guest rooms, cabins and common areas to ensure everyone’s safety.  

MHL is fortunate due to our location on the mountain with only 10 rooms and 2 private cabins.  The resorts privacy and seclusion is an asset during this time of uncertainty, as it has always been, to ensure a special getaway. We can limit our exposure and maintain quality cleanliness.   

The tourism industry forecast currently states that regional travel by car will be the dominant form of travel for the foreseeable future.  Traveling in the comfort of your own vehicle to vacation destinations a short distance away, that offer a unique experience, are ideal.  

We, like you, and many others in hospitality are anxious to reopen.  However, we know that we must be patient to ensure everyone’s well being.  Each person’s health and safety is our #1 priority and we will not let economic needs be our driving force to re-open.

What does the future hold for Mountain Home Lodge?  YOU we hope!  When that will be is anyone’s guess at this time.  Currently we are working with the presumed date of May 5th to re-open.  Reservations are being confirmed throughout the summer and into the fall.  We are working closely with our guests if they need to reschedule due to the current COVID-19 situation. In addition, we have waived our cancellation fees pertaining to any such cancellations. We will continue to do so moving forward should the “Stay Home, Stay Healthy” order be extended.

We hope this MHL update enlightens you on our priorities and most importantly that it finds you, and the ones you love, safe and healthy.  These are uncharted times for all of us. It can be overwhelming, but remember we are all in this together.  We are here daily 9am-6pm so please feel free to reach out with any questions, or just to say “hi”!  We plan to update this link as information is delivered and we have new updates to share. 

Sending you peace and calm from the Mountain,

Brad & Kathy

Mille & Sierra have been practicing their social distancing along with keeping in shape for the return of their hiking pals… you the guest! When will that be? As of 4/14/20, we don’t know. We do know that guest safety and comfort is first and foremost. MHL is fortunate to have just 12 accommodations including 2 private cabins nestled on our 20 acre meadow. Privacy and seclusion has always made MHL a unique destination just 2 miles above Leavenworth.

For now, we will be patient. Stay safe and we wish you all the best.

Sincerely,

Brad & Kathy and the MHL Staff

Just threw these together yesterday and they were super easy and are delicious.  GF to boot!  I added raisins stirred in with oats for extra goodness; bet chocolate chips would work too!  Note: the cookie dough spreads so only put 8 per tray. Adapted From blog Cookie & Kate

INGREDIENTS: 

1 1/2 cups creamy or chunky peanut butter

2 cups lightly packed brown sugar

1/3 cup melted coconut oil or 5 tablespoons melted butter

3 large eggs

2 teaspoons baking soda

2 teaspoons vanilla extract

2 1/2 cups quick-cooking oats OR 2 3/4 cups old-fashioned oats (certified gluten-free if necessary) 

1/2 c raisins (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.

2. In a large mixing bowl, combine the peanut butter with the sugar and coconut oil or butter. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats (and raisins if using) and mix until they’re evenly incorporated. 

3. Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.

4. Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.

5. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Fresh mountain air with the beginnings of wildflowers on our hillsides.

Bluebell photographed near the Cabin Ponder Rock

Avalanche Lily photographed in the upper meadow of MHL

A welcome to spring that is easy to put together during these trying times… the kids can even help as they will love smashing the saltines in baggies to make the crust!  

Bill Smith’s Atlantic Beach Lemon Pie 

From Food 52 blog- an easy sweet & salty pie  Serves 8-10 

Ingredients:

For the crust:

1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)

1/2 cup softened unsalted butter

3 tablespoons sugar

For the filling:

One 14-ounce can sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream, for garnish

Lemon or lime zest, for garnish 

Coarse sea salt, for garnish

Preparation: 

1. Preheat oven to 350° F. 

2.  Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 9-inch pie pan. Chill for 15 minutes, then bake for 15-18 minutes or until the crust is golden brown. 

3.  While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. Refrigerate until completely cold, 4 hours up to overnight. Serve with fresh whipped cream, zest and a sprinkling of sea salt if desired. 

Lodge note: We like to serve plop of cream with fresh berries scattered about. 

Easy Italian Wedding Soup, Serves 6 

One of our guests, Nita, shared this delicious and easy comfort soup with us.  

It’s perfect for early spring where warmer days may lure us outside and away from the kitchen, yet once the sun sets the evenings cool quickly and a warm bowl of this delicious soup is a welcome treat.  No need to make tiny meatballs in this easy version. 

Serve with warm crusty bread for dipping in the broth and your favorite green salad for a complete meal. 

The basic recipes welcomes additions/substitutions from your kitchen such as: chopped kale, garlic, leeks and/or diced fresh tomatoes. 

Ingredients: 

1 oz olive oil

12 -16oz spicy Italian sausage 

2 Tbsp butter

1 c onions, finely diced

1 c carrots, finely diced

1/2 c celery, finely diced

1/2 c basil pesto

3 c packed fresh spinach, cleaned and chopped if large leaves

1 qt chicken stock (plus 1/2 c+ if re-heating leftovers as pasta absorbs liquid if stored, or add water)

1/4 lb acini di pepe pasta or orzo 

Finely grated Parmigiano- Reggiano cheese, optional garnish 

Instructions: 

1. Heat oil in soup pot over medium heat.  Squeeze sausage out of skin (if not using bulk); Chop thoroughly with spatula and stir until pink is gone.  Drain meat and set aside; wipe away  oil left behind.

2.  Return empty soup pot to stove.  Melt butter over medium heat.  Add onions, carrots and celery and saute until softened, about 5 -8 minutes. 

3. Add spinach and saute until it just starts to wilt. 

4.  Stir in basil pesto.  Add chicken stock.

5. Add back cooked sausage. 

6.  Reduce heat.  Simmer 10 -12 min, stirring periodically, 

7.  Add pasta and cook for an additional 6-8 min. 

8.  Serve large bowls… sprinkle with freshly grated parmesan cheese if desired. 

As temperatures drop we often awake to the village below filled with dense river fog and we are in sunshine and clear skies on the mountain. I love to gaze over my “kingdom” where I am her royal highness, Mom and Dad my servants and Sierra the court jester. The cats roles in my opinion, are unknown… just as is in real life!

John Muir must have been by the Lodge when he penned one of my favorite quotes as evidenced by last night’s sunset!

“Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul.” - Muir 1912

Wow this summer has flown by for us! Sierra and I have had a blast with great hikes with our guests, lots of bear and deer chasing and wonderful basking in the sunshine on the decks! Our guests last week shared a few photos from our adventures on the trails with them. There is just a touch of fall color on a few of the trees and it looks like the next 2 months are going to continue to be glorious for enjoying the beauty of the cascades before winter arrives. Any chance you can get away? We have scattered space until mid November and would love to have you over to relax and play! Cheers, Millie V, Lodge Concierge

What are you having for your Mother’s Day appetizers? Maybe Thai turkey lettuce wraps and roasted strawberry crostini’s? Looks delicious! We have a few rooms still open if you can join us for a perfect weekend in the Cascades to celebrate the special partner your kids call “mom”! Sierra and I are ready to join you on a hike in the woods with great wildflowers, birds and morel mushroom hunting! Come play! Love, Millie V