3rd Year Anniversary

We just celebrated our 3rd year anniversary at the Lake Quinault Lodge in the Olympic National Park. After a long and hard week (we found out our last fertility treatment didn't work, had job opportunities fall through, and decided to do IVF) we enjoyed getting away. A rustic, technology free, and relaxing trip was just what we needed! It ended up pouring the whole time we were there but we braved the rain for a hike! The top picture is a view of the fireplace inside the lodge.

This is a photo of the Quinault lake. The mist gave the lake a quite surreal feeling.

A photo of the Quinault Lodge.

Cory attempted to duck from the rain!

On the trail that parallels the lake shore.

Cory was happy with the prospect of sweet potato pancakes, sausage, and fruit for breakfast.

I had fun wearing my boots and flannel!

We took a daring drive to the Pony Bridge hiking trail. Gravel roads and pouring rain!
You can't tell from the picture, but it was pouring the whole time! The trail turned into a creek by the end of the hike.

I attempted to get a picture of a mountain peeking through the trees and mist. We are coming back to hike to the top (when it's not raining so much)!

A view from Pony Bridge.

Yam Pancakes with Hazelnut Spread

These pancakes are perfect for a cool fall morning. I love how the sweetness of the yam and the richness of the hazelnut combine to make a healthy morning comfort food. The sweet potato pancakes from the Roosevelt Dining Room at the Lake Quinault Lodge were my inspiration. Hope you enjoy!

Hazelnut Spread

Ingredients

1/3 cup roasted, peeled hazelnuts

1/4^th tsp. cinnamon

4 tbs. Smart Balance®

2 tsp. agave nectar

½ tbs. brown sugar

Directions

Bake hazelnuts at 325 F° for 7-10 minutes, checking frequently for burning and stirring. Let hazelnuts cool and peel skins. Place hazelnuts in a food processor and pulse until fine crumbs form. Add cinnamon, Smart Balance®, agave nectar and brown sugar and pulse until combined.

 Nutritional Information

Serving size: 1 Tbs.

Calories: 51

Total Fat: 4g

Saturated Fat: 0.5g

Carbohydrates: 1g

Sodium: 14 mg

Cholesterol: 0

Protein: 1g

Sugars: 2.6g

Fiber: 0.5g

Yam Pancakes

Ingredients

¾ cup unbleached flour

¾ cup whole wheat pastry flour

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

¾ cup yam puree

2 large eggs, beaten

1 cup skim milk

1 tbs. agave nectar

Directions

Combine dry ingredients in a medium bowl. Mix well with a whisk. Combine yam puree, eggs, milk and agave nectar in a large bowl. Mix in dry ingredients and whisk until well blended. Heat a large nonstick skillet over medium high heat. Lightly spray with cooking spray. Spoon about 1/3-1/2 cup of batter onto the pan. Cook until small bubbles form through the center of the batter, about 3-4 minutes, flip. Cook other side 3 minutes, or until lightly browned.

Makes 8 small pancakes

Nutritional Information

Serving size: 2 pancakes

Calories: 262

Total Fat: 2.5g

Saturated Fat: 1g

Carbohydrates: 44g

Sodium: 218mg

Cholesterol: 106mg

Protein: 9g

Sugars: 7g

Fiber: 4g

Bette

I have the coolest Mother-In Law and her name is Bette! She drove 14 hours to see us in September for a visit.

She and Cory went on an adventurous 50 mile bike ride throughout Portland.

She played Risk with us and let me win! (She’s too nice for world dominion)

She braved the banana slugs and went with me on a coastal forest hike.

She bought food for us 3 times at Costco! 

And she organized a remarkable canyoneering trek for the girls on the Wise side of the family. She spent many hours planning and preparing for us to have this experience. She took time to teach everyone how to have fun and Jenny and I to tie knots and set up lines.

She worked hard so we all can appreciate the beauty of Southern Utah dessert!

And I enjoyed both 4 hour drives with her chatting away and watching Matilda as we glutted ourselves on homemade garlic bread!