What a beautiful morning. The sun was rising like a brilliant gem in the sky lighting up our surrounding landscape with beautiful hues of yellow and orange.
Breakfast this morning was a warm bowl of steel cut oats, to eat outside. I followed my recipe here and added 2 tablespoons of pumpkin pie filling while I was warming it up. I folded in a handful of white chocolate chips too.
To finish off this decadent breakfast, I pulled out my brand new kitchen torch so I could melt or “Brulee,” some sugar on top.
The result? An amazing hard-shell candy top to a heavenly bowl of sweet and rich steel cut oats.
To me? This was dessert. B must have felt the same. He devoured the entire bowl, and asked for more.
Sometimes it's nice to take life easy and enjoy the simple things. That was the theme for our Thanksgiving holiday weekend getaway in the San Juan Islands. Roast a simple turkey in the Airstream's oven, enjoy some gourmet cheese along with a rustic loaf of bread and we're set.
Since we had plenty of leftovers it only made sense to pack them up in our picnic basket and go for a hike the following day. Our destination? Shark Reef Sanctuary on Lopez Island where we experienced magnificent sweeping views of the San Juan Channel and the Olympic Mountain range in the far distance.
The weather seemed to be cooperating. It was rather chilly, but we were not worried, we had our blankets. Oh, and hot cocoa too.
We finally found the perfect spot to enjoy roasted turkey with stilton cheese and cranberry chutney on "pillowy soft," brioche buns. Honeycrisp apples to accompany the sweet creamy cheese (complete with flower). Buttery, rich pecan pie and hot cocoa completed our seaside picnic.
Soon it was time to turn back and retreat to our warm and cozy Airstream where we would have our campfire (complete with s'mores) and light up the living Christmas tree.
Watching the Washington State ferries pass by was such a pleasure . . .