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Sunday, 22 November 2015

DEMING, Washington . . . and Christmas COOKIES




The Automobile Association Guide (CAA) informed me that Deming Homestead Eagle Park “is a good vantage point for watching bald eagles feeding on spawned-out salmon from December into February”. 
Nov. 21: close enough and a beautiful, if frosty, day so off we went.  Well, the park has picnic tables and a pretty, if very short, trail that’s a good place to let your dog stretch his legs.  


We even went down a muddy bank to get to a creek, but there were no salmon.

“Okay,” we said, preparing to leave, “at least we saw one eagle.” 

 Luckily, just then a group of young locals addressed us and suggested we drive a little further on SR 542 to get to a bridge.  


Then, at the bridge where a bunch of people were fishing in the fast-flowing muddy waters, another friendly local helped us out.

“Oh yes, there are chum salmon in the river.  Just walk down to that gate (Private Property) and you’ll see them leaping and flopping around.”

And we did . . . and it was great!

Then it was time for lunch.  The CAA guide recommended The North Fork Brewery & Pizzeria and a “choice of one of their 10 crafted beers brewed at the on-site brewery”.


We got there just before 12 and it was closed.  We would have pulled out but a bunch of young locals were hanging out in front with a couple of dogs and they assured us that the grills were already fired up and the doors would be opening shortly.


We chose the Rambo because one of the ingredients was Kielbasa 

                                     and it was excellent.


I also liked the rustic décor and the Mysteriam Pale Ale.


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Frosty weather means it’s time to start thinking about Christmas baking, right?  


Here’s a wonderful cooky from Betty Crocker:

COOKY-CANDIES  (an oatmeal shortbread)
1 cup butter
¾ cup icing sugar
1 tbsp vanilla (yes, that one tablespoon; not teaspoon)
2 cups flour
¾ tsp salt
½ cup oatmeal

¼ cup semi-sweet chocolate chips
1 tsp water
1/8 cup milk (that’s one tbsp. and 2 teaspoons)
Shredded coconut
Rainbow sprinkles

·        Grease baking sheet.
·        Cream butter in a large mixing bowl. 
·        Blend in icing sugar, salt, and vanilla.
·        Blend in oatmeal.
·        Stir in flour.
·        Start oven preheating to 325.
·        Make small balls and put on baking sheet.
·        Bake 20 minutes until just golden around edges.  Don’t overbake.
·        Let cool on rack.
·        Turn them all upside down.
·        Melt chocolate chips with water in a small bowl in microwave.
·        Stir in milk until smooth.
·        Dip rounded top of cookie into chocolate.  Then sprinkle with coconut or sprinkles.



I like to serve cookies at the end of a company dinner now.  It’s nice to have a small dessert and these are soooo good!