According to the weatherman our weekend was to be “unsettled”. It was. One moment the sun would appear, the next dark clouds would hover overhead. I snapped the picture below sitting on the deck just before sunrise this morning. No wind, not a sound to be heard. Slowly I am saying my goodbyes to our lake. Soon we will be moving on to new adventures. Not that I shall ever forget my time here, I never shall. Time, however, has a way of slowly erasing the vivid details of our lives, so I am creating a scrapbook of memories to help keep my memories fresh. Thought I’d share a few.
No touching up on this picture, simply the camera capturing a piece of the natural beauty lying beyond my wrought iron railing.
My grandson last Thanksgiving, a foodie in the making, is making the most out of a chocolate on chocolate cupcake.
Our town is seeped in history, a nice way of saying it is “old as dirt”. The older downtown area, its original heyday long past, retains hints of old splendor in the lovely old Victorians and well-kept newer homes with resplendent gardens dominating what was once the main drag.
Life here over the past decade I divide into sections. The restaurant years, busy and productive along with stressful and relentlessly money draining. Vino Vino, with it’s beautifully muraled walls, ghostly reminders lingering in the bar of rough and tumble days long gone, and delicious smells emanating from the small but efficient kitchen, shall have a special place in my scrapbook for taking a leap of faith and being satisfied with the results no matter what the outcome.
Another section might be our lake years. We bought our ski boat prior to buying the restaurant. Both of us were complete novices when it came to piloting the darn thing. This was not my first boat certainly but it had been twenty years since my last, so factoring in the fact I strain to remember what I had for breakfast these days, you could technically say it was my first boat. Launching it was a performance Abbott and Costello would have taken pride in. After numerous failed attempts, in desperation we gathered some kids working at the marina to help us get it in the water. I circled in the boat while Rick parked the trailer. Luckily I managed to pick him up fairly close to shore without inflicting any permanent damage to him. Considering what came afterward, this was more like an “act of God” than luck.
At the controls already and being the only one with some knowledge of boats, I drove. Taking a brief tour of the lake, we turned toward the marina before supper time where our slip was already secured. Not many available in early summer, ours was in the far corner of an inside group of slips, not easy to get to. To add to this, branches protruding from the shallow water by made it necessary to hug the dock to garner passage through the maze of docks. For those of you who have owned or driven boats you will know a boat moving slowly is far more difficult to maneuver than one moving at a high speed. It wouldn’t have been hard to determine by any onlooker the driver of our boat had no single clue what she was doing. If anything I should have been wearing a tee-shirt reading “Water Hazard – Keep a Safe Distance”.
Remarkably I made it into the marina. Each slip was occupied except ours sitting in between two oddly placed slips on either side. The idea was to pull into the slip, drop the gear into reverse to slow us down, stop and tie up. That was the idea. However, I forgot everything at the key moment. Drifting everywhere but where I was supposed to, I managed to clip a sailboat in the adjacent slip which propelled me back into the center area once again. Now going forward, I rammed the dock on the opposite side. Rick bailed at this juncture and as I was unable to reclaim control, was left standing on the dock. Circling like a loose cannon gathering an audience I finally got close enough to the dock so that he could jump back on. People swimming not far away evacuated the area as though a dorsal fin had surfaced in the vicinty.
By the time we finally calmed down enough to dock it, only mayhem and debris ws left in our wake, so to speak. At the time it wasn’t funny. Well, let’s just say Rick wasn’t laughing. Now, it seems hysterical. Thankfully, we improved over time and spent many fun days floating around and enjoying picnics on the beach before we decided to sell it. Here’s Rick “saving himself”.
Just a glimpse of my world here with the glistening Feather River at my doorstep. Hope you’re enjoying a pleasant Sunday. Made these tacos last night and I have to say they were absolutely yummy. Give them a try. The cream sauce would be good on so many things.
Miss Boo expresses her opinion on the whole moving situation.
Chicken Fajita Soft Tacos with Chipotle Cream Sauce
juice of 2 limes
4 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 jalapeno pepper, seeded and chopped fine
1/8 cup chunky salsa
2 Tbsp. fresh cilantro, chopped
salt and pepper
2 boneless skinless chicken breasts, pounded to 1/2″
1 large red onion, sliced into onion rounds
1 large red pepper, cut into strips
1 large yellow or orange pepper, cut into strips
1 large coarsely chopped tomato
6 8″ flour tortillas
Garnish with sour cream, avocado, green leaf lettuce
For the marinade, whisk together lime juice, 2 Tbsp. oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 tsp. salt and 1/2 tsp. black pepper. Remove half of the marinade and set aside.
Place chicken and 1/2 the marinade in large resealable bag. Marinate in the refrigerator for 1 hr. Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with remaining 2 Tbsp. oil and season with salt and black pepper. Set aside.
Heat grill t medium. Place chicken on it and cook for 10 mins. per side or until chicken is very firm and well browned on both sides. Remove the chicken and tent with foil while you prepare the remaining ingredients.
Sprinkle veggies with salt and pepper to taste. Grill vegetables in a single layer until charred on one side. Flip and repeat on the other side. About 10 mins.
Slice breasts into 1/2″ strips and add to bowl of vegetables. Add the reserved marinade and tomatoes.
Heat tortillas in dry frying pan until slightly charred on both sides. Keep hot in tin foil until ready to use.
Place fajitas, lettuce, and avocados (if desired) inside warm tortillas and top with chipotle cream sauce. Yum.
Chipotle Cream Sauce
1/2 cup mayonnaise
1/3 cup Zatarains creole mustard
2 large chipotle peppers in adobo sauce, seeded
1 garlic clove, quartered
1 1/2 Tbsp. adobo sauce (from can of chipotles)
3/4 cup heavy cream
Salt and pepper to taste
Place all ingredients but cream and salt and pepper in food processor. Pulse until well blended. Spoon into mixing bowl and whisk in heavy cream. Add salt and pepper to taste. Refrigerate until ready to use.
Note: adjust the heat of the sauce by less or more peppers and adobo sauce.