Month: October 2012

Crossing State Lines

Crossing State Lines

I’m on the road exploring the Pacific Northwest with my dad for the next week or so. Road trip! Adventure! I look forward to all this fall has to bring. My first photographic specimen is of Roosevelt elk as we entered Redwood National Park. Around 

Red Tide at Dawn

Red Tide at Dawn

  I went to the coast earlier this week and finally saw the thing I’ve heard so many talk about. Do you ever think you know something because you hear it so much until you actually see it for yourself and realize you had no 

Saturday Mornings

Saturday Mornings

I’m not usually a morning person, but weekends have me waking up early to feed my neighbor’s horses.

What started as a chore has become a peaceful, almost zenlike approach to the day. I appreciate the intention it brings and any moment to connect with animals is a good one in my book.

These are my “neigh”bors Entrigue and Val, so you can catch a glimpse of their cute faces before they get covered in fly masks.

Entrigue doesn’t like to come up for air until he’s had every morsel of his breakfast.

I then take a moment to admire the vegetable garden. (Not my work of course- my thumb is more gangreen than green.)

The last chore is letting out and feeding the chickens.

And trying to stay out of the rooster’s way. I don’t know him very well, but he always seems to be in a bad mood.

Not me! I’m looking at the best start to my day.

Cleaning Fish- Gird Your Loins!

Cleaning Fish- Gird Your Loins!

Okay, we’re going to walk through cleaning fish on the deck, but look out! It’s a little messy. After you let the fish bleed out, cut around the gills and pull them out.   Cut down the belly to the anus. Open the belly and 

Salmon Fishin’

Salmon Fishin’

Last weekend gave me the amazing opportunity to go salmon fishing on my buddy’s boat. That’s been a major one on my list! Here’s the lovely vessel, Overtime, fitting because its owner has spent 500 hours on her in the last year. He can load 

Ode to Our State Bird

Ode to Our State Bird

Crispy fried lemongrass quail with heirloom tomatoes, silken tofu and young black pepper, courtesy of chef Mark Malicki.

It’s okay to be jealous.