Come Sail Away

I'm often a fair-weather sailor, so the record breaking rain this October - May, combined with over-committed weekends means that I haven't done as much sailing this year as normal - just one sail to Bainbridge Island at the end of January. Last weekend's sun drew me out again.

While the wind started out a reasonable 7 knots when we left the house, by the time we made it to Shilshole, it had switched directions and dropped to 3 knots, so we motored to Kingston. On the journey, we saw porpoises, leaping fish and the ever-present kelp.

Our trusty autopilot, navigating us through the glassy seas

Edmonds-Kingston ferries

When we arrived, milkshakes seemed just the thing, so we stopped in at Mora Creamery where I sampled the gianduja (chocolate-hazelnut). We finished up our shakes in the park near the ferry dock, ducking frisbees from the adjacent game.

Sitting in one of the Kingston big chairs

By the time we were ready to leave, the wind had picked up, allowing us to fly the spinnaker. One of my dreams/bucket list items is to be able to "dock without freaking out" and I'm happy to say that our docking experience went well enough that Trent complimented my line handling.

Trent estimated that he had 1-3 hours of boat work to do, so I opted to take the bus home. Sadly, I realized once I rang the bell to get off the bus, that my carefully packed bag did not include house keys, so after a leisurely trip to the grocery store, I finished the warm summer evening on my porch, reading a library book on my phone and streaming Tacocat and Beach Boys songs for a mini-dance party.

Summer Fun - Whale Watching

Cool breeze as the sun shines warm on bare arms. The hush of the crowd as transient Orcas feed amidst screeching gulls. Water puffing from blow holes. Our whale watching experience was magical.

When my in-laws come to visit from Eastern Washington, they always ask to choose a special activity. This time, my sister-in-law suggested a whale watching tour. I was somewhat apprehensive, as my experience from afar with such tours is watching groups of boats circling whales just a little too close, trying to push the limits.

We started out in Edmonds, a little cranky from circling the Port's lot multiple times before finding the perfect spot on a busy weekend. Sat for a picnic lunch from PCC at a bench near the water as the sun beat down against us. Stood in line for half an hour with other eager whale watchers from Australia, England, Florida, New York and a few other Washingtonians. But oh, it was worth it.

After so many two-day sailing journeys to the San Juan Islands, it is a marvel to be able to be able to get there and back with plenty of time to watch whales, lazy sea lions and bald eagles in just 4.5 hours.

The evening concluded at Anthony's, where I sipped Chateau Ste. Michelle Sauvignon Blanc as I slurped mussels and nibbled on salty frites. The perfect end to a lovely day.

Summer Fun - Rhubarb Pie

Until I met our friend Philip, who baked two for my bridal shower, I'd never heard of a rhubarb pie. Strawberry-rhubarb, certainly but never plain rhubarb. In fact, I think it is safe to say that I had never had any rhubarb dish until adulthood. Now I'm a fan of the pucker-inducing vegetable that looks like red celery. Occasionally, a friend or coworker will share some of their bounty with me, but more often I pick up some from the Farmer's Market. Usually I make a crisp, but with my summer list confronting me, pie was the only option.

This time, I based the recipe off of this one for Straight-Up Rhubarb Pie found in the New York Times, in part because it called for a shortening crust. Usually I'm a butter girl all the way, but I was feeling lazy and it is so much easier to incorporate shortening than butter without using a food processor.

While the virtuous part of me intended to share it at a friend's birthday party, Trent and I have horded it. One last slice for each of us remains until the pie is only a memory.

Crust:
2 cups flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup shortening, plus 2 tablespoons
6 tablespoons ice water

Filling
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Preheat oven to 425 degrees.
Slice rhubarb. In a medium size bowl, mix sugar, flour and cinnamon. Set aside.

Combine flour, salt and sugar in a large bowl. Cut the shortening into the flour. Sprinkle a tablespoon of water at a time over the dough, mixing with a fork. When it has come together, gather into two slightly unequal balls - the larger one for the bottom crust and the smaller for the top. Roll out dough on wax paper dusted with flour. Start from the center and move toward the edges, rolling until the diameter is an inch or two larger than the pan. Press into pie pan.

Place 1/4 cup of sugar, cinnamon, flour mixture on the bottom crust. Place rhubarb atop mixture. Cover with remaining cinnamon, sugar and flour. Dot with butter.

Roll out the top crust. Place over the rhubarb mixture. Trim, seal and cut several vents. Bake for 15 minutes, reduce temperature to 350 degrees and bake 25 to 30 minutes more, or until bubbling.

1. Serve with your favorite ice cream. I'm partial to caramel swirl, cinnamon or vanilla.