by Vernon Wade | Oct 15, 2018
Recipe 1 medium chanterelle, cut into cubes. 1 shallot minced grated nutmeg to taste grated or powdered ginger to taste a pat of butter a splash of apple cider dry sauté mushroom in hot skillet, stirring and adding nutmeg and ginger when mushroom has released...
by Vernon Wade | Oct 13, 2018
5/2/16 Dear Robert, I trust you had a safe drive back to Salem and were rewarded with a warm welcome home. How are you feeling today? I woke up a little sore, mostly in the back and shoulders, but a half hour in the hot tub and a couple of aspirin put that right....
by Vernon Wade | Oct 11, 2018
I seldom measure. Sometimes that works out well for me; other times it works out better for my dogs. Be that as it may, in the spirit of dashes, dollops and three-fingered pinches, I offer you this recipe for bannock, a traditional camp bread made in a skillet....
by Vernon Wade | Oct 10, 2018
You would have liked it. It was steep. It was steeper than Ruckle Ridge, steeper than Herman Creek, steeper than Wind Mountain. Steeper than any trail you’ve likely been on. It wasn’t a casual “I need to take a break now” sort of steep, it was...
by Vernon Wade | Oct 10, 2018
A sudden, prolonged gust through the oaks sets the dry leaves rustling like the applause of thousands of hands coming together rising to a crescendo then dying away with the...
