We are wishing everyone a wonderful relaxing Memorial Day weekend which will hopefully be full of wonderful travels!

With that, I leave you with a post covering where we were this time, last year. The beautiful San Juan Islands and a most incredible “Farm to Fork Experience.”

~ Monica xoxo ♥

When you depart on a ferry from the Anacortes ferry landing and head towards the San Juan Islands, you are being transported into another place and time.

A place of uttermost peace and welcoming quiet.

A place of pure island paradise and absolute relaxation for both the body and soul.

These are the things I crave after spending time on the mainland in busy corporate America.  Traffic lights, people in a hurry and always someone not being so nice.

Not here.

I should probably also tell you about the most incredible places to dine here on the islands, specifically Orcas Island.

For starters I will tell you about the New Leaf Cafe.

Located within the historic Outlook Inn in the quaint and charming town of Eastsound, you will find a menu based on the local farms’ seasonal ingredients readily available thanks to the perfect growing environment of the islands.  Chef Steve Debaste whips up amazing dishes using these ingredients and I can tell you first hand, the food here is incredible.  In the back of the property is a quite large herb garden where Chef Steve can readily help himself to chives, dill, parsley, etc.

If you are a regular reader of J5MM you will recall our off season visit to Orcas Island where we spent our time at the Outlook Inn.  During our stay we enjoyed sweeping views and pastel sunsets from our room.  Accommodations were nothing short of perfect and the feeling that we had while staying there was of complete relaxation.

A most certain four season destination, the San Juan Islands are always sure to please and staying at the Outlook Inn will only add to your enjoyment.

~A Seafood Medley prepared on the grounds of the Outlook Inn and our luxurious room during our visit

Here on Orcas Island you will find many farms and I had the honor to be able to tour one of them.  I had a writing assignment for Williams-Sonoma with a “Farm to Fork,” angle and the San Juan Islands were the perfect place for me to experience that.

My Maple Rock Farm tour headed up by Farmer John Steward was really almost a life changing experience for me.  Sure you hear all about the good that comes from these farms but to be able to be on the soil and taste the organic greens that were growing right there, right out of the ground made for an experience that I am finding rather hard to put into words.

Maple Rock Farm offers up all of its bounties to the local restaurants, markets and to the schools of Orcas Island (stay tuned for this story — I am very excited to meet the children of these schools to learn how much they enjoy their healthy lunches) and being able to bring the fresh local produce grown by Farmer John back to my Airstream’s kitchen to be used as the star in a simple recipe is always such a rewarding experience.

Combine the growing talents John Steward possess with the talents of Chef Steve Debaste and you have yourself an incredible Farm to Fork experience here on Orcas Island.  Being able to tour these fields with John and then sit down to an incredible dinner prepared by Chef Debaste was one of the most beautiful experiences I have had.

Thank you soooo much Farmer John and Chef Debaste.  Honestly, from the bottom of my heart thank you :)  Also thank you to Jon Kobayashi for making everything come together.  Jon heads up and makes sure everything runs smoothly at both the Outlook Inn and the New Leaf Cafe.  Meeting Jon and speaking with him about so many things including our commonality of growing up in Hawaii was wonderful.

~Farmer John and one of his fields on Orcas Island

About Farmer John:
After selling produce at the Orcas Island Farmers market over a decade ago, Farmer John realized his true passion for growing organic and beautiful fruits and vegetables was here to stay. He became inspired to start Maple Rock Farm, where he and his farming team enjoy growing and selling at the farmers’ market while mingling with the local folk here. He has cooked for the children of the Orcas Island with the “Farm to Cafeteria” program as one of their guest “Celebrity Chefs” and provides his goods to many of the local restaurants, markets and schools. You can find Farmer John every Saturday at the outdoor Orcas Island Farmers’ Market located in the quaint and beautiful town of Eastsound. Learn more about Maple Rock Farm.

~Wagyu Carpaccio with Maple Rock Farm Arugula

~ Porchetta with Maple Rock Farm Greens

~ Tender Beef Fillet with Maple Rock Farm Asparagus and Greens

Probably the most cutest pigs I have ever laid eyes on belong to Geddes of Inn at Ship Bay.  John was so happy to show them to me as they reside on one of his fields.  So cute they were (and so very pettable!).

~ San Juan Islands fresh Halibut with Maple Rock Farm Salad Greens and Whipped Potatoes

~ Green Tea Panna cotta with Star anise poached local rhubarb and sesame shortbread cookie
~ Flourless Chocolate torte with house made caramel, chocolate ganache and a touch of sea salt

About Chef Steve Debaste:
Spending almost every summer and holiday as a youngster in France with his parents, Chef Debaste holds fond memories revolving around the love of good food — from the Loire Valley in central France to La Rochelle along the Atlantic Coast and then to Paris.

His mother, a gourmet cook and nurse at the University of Washington’s Medical Department, held gourmet cooking classes in her home for fellow colleagues and doctors, with Steve always assisting. She also participated in several fundraising charity events where she prepared main entrees side-by-side world-renowned chef Julia Child. Steve was, again, right there by their sides.

“Being able to meet Julia Child was an incredible experience for me,” he says. “We made paella one evening for over 300 people, and it was amazing. After the event my mother was featured in the food section of the Seattle Times on the front page. I will never forget the experience.”

As for knowing what he wanted to be when he grew up? “I knew at a very early age that I would be in the restaurant business.” Chef Debaste says. “With all of my experience in my home kitchen or abroad in France with my parents, I had no problem at the age of eight handling a knife and sauté pan.”

Chef Debaste’s rich cultural background and culinary history clearly shows itself in the dishes he prepares. What a delight it was for me to be able to meet him and to be able to share his recipe.

For the most delicious and tender Halibut recipe created by Chef Debaste, please click here. 

~ a room with a view at the Outlook Inn, Orcas Island – Washington State

~ My beloved Airstream driving past the front of the Outlook Inn on her way to West Beach Resort

Such a keen observation I thought — and how it made sense to me. Forts were one of my favorite outdoor activities as a child and now that I think about it — I get a similar sense of happiness in my Airstream today, such as when I spent time in my forts as a child.   My small space in the world where I can get away from it all.

Fortunately, I’ll be able to take my “fort on wheels” on a trip.  It’s a very last minute trip but one that is well needed and I can hardly wait!  You can see where we will be going on the map below. We are doing a complete loop around the Olympic National Park here in Washington. We’ll be doing a lot of hiking, exploring, cooking and just taking things easy. Oliver is coming too! It will be his first trip to the ocean ♥

During our trip I’ll be taking a lot of pictures I am sure.  If you would like to follow me during our trip, you can find me at {Instagram}.  I’ve been using it more and more lately and I really like it — it kind of gives you a “behind the scenes” on what we are up to between blog posts.

Since we are leaving relatively soon, I spent some time in my Airstream this weekend getting her ready — organizing (again) and this time baking up a delicious tart with some new tart tins I have been dying to use.  It was a key lime caramel tart kind of day . . .

For the graham cracker crust I used (both from Trader Joes) thick graham crackers and candied pecans . . .

I think I can finally say goodbye to the big bag of ice that always gets stuck to the bottom of my freezer.  I picked up this ice box at my local Sur La Table.  It is by Lekue and I love it :)  The top is silicone and fits over the bin where you keep the ice that the lid makes :)

I also had forgotten about my little mini food processor that we used to keep on our boat that has been collecting dust in the home kitchen pantry.  I was surprised how well it worked in the makings for this tart recipe :)  I am definitely keeping it on the Airstream.

I also found some really cute ceramic mugs (sugar bowl and nesting bowls) from an Etsy store called CircaCeramics.  I love the colors and how the mug feels in the hand.  Substantial and comforting . . . They have also partnered up with Nordstroms too (which is originally how I found them).  You can check them out on Nordies here.

Also that lamp that you see behind those mugs is {perfect} for glamping :)  It is the Fatboy Edison Petit Lamp.  You plug it in, it charges and you have almost 7 hours of light on the highest setting (you have a choice of mood lighting, low lighting and reading lighting).  It’s perfect for outdoors on the picnic table, on the beach or anywhere else you can imagine.  Plus it’s cute don’t you think?

This is the overhead locker/cabinet above the dinette.  I’m always struggling with organization in here due to the curves of the Airstream.  In those metal bins I have an endless supply of instant oatmeal (B’s favorite snack) as well as a nice selection of teas.

The other side of that cabinet/overhead locker — I like how the “library” has come together :)  In the brown market basket I don’t keep much in it (yet)

This is the locker/cabinet above the stove . . .

Ever since I saw these beautiful gleaming silver branches at the Container Store I could not get them out of my mind.  I knew they’d be perfect for the entry of the Airstream to hold little things (like my favorite ring from Kristiana Spaulding of Silver Trailer who makes some of the most precious silver trailer jewelry ever).   It’s also excellent for hanging hats and other things you’d like to get off the counter.

PS  If you don’t have an electric bug swatter — it’s WONDERFUL in the Airstream.  Seriously.

My little bathroom . . . that round mirror is perfect for B when he brushes his teeth :)  It’s just his height.

For a long time we’ve always kept the dinette down but I decided to put it back up for a while to see how we like it.  I love the versatility of the Airstream when it comes to seating options ♥

  And the never ending changing cutlery drawer . . .

Wishing you a wonderful summer to come and many awesome road trips ahead xoxo ♥

For the tarts:

Make your crust first — it needs to bake and cool (recipe here )

While the crust is baking — prepare your filling (recipe here )

Finally, prepare the caramel sauce (recipe here)

Just a few notes on some things I did differently. In my my mini food processor I used freshly squeezed key lime juice vs the bottled and I added some zest from the limes to the mixture as well.

After the tart shells were nice and cool, I poured in the caramel sauce and put the tarts into the fridge to let them cool.

Using a zip lock bag as my piping bag, I piped the filling on top of the cooled caramel tart.

garnished with chopped pecans and zest . . .

Bon Appetit :)

When you spend time in Oregon you begin to realize just how incredible it really is here in all that it has to offer. Dramatic coastlines, high deserts, state parks galore and so much more.

A couple more places to visit were on our agenda and then our trip would come to a close. On this day we stopped at one of our favorite places to be with our Airstream.

Right next to the sea.

Hubby and B started exploring and I started preparing lunch for us.

Crispy purple potato cakes with salty gravlax and a farm fresh poached egg. There were crunchy beet chips too. Oh and some wild salmon caviar I should not forget.

Here is my recipe for crispy purple potato cakes if you are interested and the recipe for my beet chips here, with once exception — these I made on the beach were fried not baked as the recipe called for. 

Preparing lunch in my silver kitchen at the beach + being with my family = HAPPINESS

Around and around went B riding his bicycle, all over the beach.

“Mommy! Watch how fast I can go!”

. . . and he did. He rode his bicycle so fast!

He was so happy and well, so was I.

And again, it was time to leave. A crabbing trip was waiting for us and hubby was excited about that.

“Do we have to go now? Can we please stay a little longer?” said B

As we pulled off to leave we took one last drive down the beach . . .

There is nothing I enjoy more than coming home from corporate America and preparing dinner in the Airstream on these beautifully sunny Seattle days.  Except for of course, preparing dinner in our Airstream when we are actually on the road – on vacation, lol :)

As our Airstream sits in our driveway, I climb inside and get started on dinner.  With the door wide open, I listen to B and Oliver play in our front yard and for a moment, in my mind, we are glamping :)  It’s a good feeling.  I also begin to think about the very near future.  We have some pretty exciting road trips planned.  Some of which I have been waiting to take since I was 13 years old!

We will be visiting Orcas Island again here shortly and I can hardly wait to share more of the beauty that special island has to offer.  Do you remember Farmer John and my Farm to Fork experience?  Or how about Buck Bay Shellfish Farm and Toni’s Shucking Shack?  Let’s not forget Doe Bay Resort with Jon Chapelle now named “Executive Chef” as so rightly deserved.   I hope to visit the spectacular landscapes of Turtleback Farm Inn and take a invigorating hike up Turtleback Mountain.  We are very excited!  Especially since we are bringing our little Oliver along with us!

Then not too long after that we take almost three weeks and make a round trip from Seattle to Jackson Hole to Yellowstone and many other stops along the way.  Stops to places I have never heard of that offer some pretty exciting outdoor adventures.  We will be heading through Idaho, Montana and Wyoming.  We will be white water rafting, horseback riding, fishing, gold panning, visiting ghost towns and even “Glamping” in tents (sans Airstream).  It will be a trip of a lifetime that I am looking forward to sharing with you.

And this was our dinner.  Super simple and SO delicious.  A ricotta and cream cheese spread atop crunchy toasted bread with fresh peas, radishes, tomatoes and a delicious thin slice of salty prosciutto.   The hardest part was the topping of chive oil.  No really – just kidding.  I have chives coming out of my ears in the garden (and if you live nearby – or are passing through – please do come over and get yourself some!).  I put a handful in my blender along with some oil and just blended away.  It’s the perfect compliment to this crunchy tartine :)

I hope you all are having a wonderful start to the spring season ♥  and thank you for following along :) xoxo

Photography by MonicaBennett.com

Here is a link to ♥ ALL ♥ our outdoor and culinary adventures on Orcas Island :)

Hubby, B and I have been spending much loved time in the beautiful San Juan Islands, specifically Orcas Island.

As we board the ferry each weekend from the mainland and travel through these beautiful archipelagos I am reminded of the many farms (and farmers) of which the Islanders here are so very proud of.  From tiny seeds grow the most beautiful big fruits and vegetables that then serve the local islanders, schools and restaurants (to name just a few) of which we have been so honored to have dined at.

It is very exciting for me to be able to share everything you can do here on the Islands.   Our outdoor and epicurean experiences thus far have been nothing short of amazing from staying at beautiful West Beach Resort and Doe Bay Resort with our Airstream to whale watching with Capt. Beau and Outer Island Expeditions, fishing with North Shore Charters with Marty, Amanda and Jake, dining at the New Leaf Cafe (home of The Outlook Inn) where Chef Steve Debaste prepared our chosen items from the “very hard to make-up-your-mind,” menu and of course I won’t forget the sunset dinner cruise we had with Cruise Control complete with knowledgeable Capt. Robin and crewmate, sweet Olivia – both of whom are incredible cooks and the scenic, quiet (and peaceful) Inn at Ship Bay with Geddes and his talented team of chefs.

In addition we will be joining a wooden sail boat race around Yellow Island with Northwest Classic Daysailing, zip lining with Zip San Juan, cruising around the islands on our own thanks to Orcas Boat Rentals, sunset kayaking, shellfish gathering and exploring the outer islands here in the San Juan Islands as well.  Of course the wildlife will always be a continuing story :)

Each of our outdoor & epicurean adventures will have their own story here on J5MM for you complete with photography and recipes so please do check back often to read about our  journeys we have been so lucky to have taken. I do my very best to post twice a week :)

I am very happy to have you along :)

Here is a link to ♥ ALL ♥ our outdoor and culinary adventures on Orcas Island :)

Photography by Monica Bennett

We were sad to be leaving Kahneeta.  We had such a wonderful time spending our days hiking, swimming, golfing and just relaxing.  We will forever remember the good times we had there.

Like anything else in life, it was time to move on.  We had a schedule that we needed to stick to if we truly wanted to visit all of the places we had in mind in Oregon.

So off we went.  Our next stop was Smith Rock State Park in Terrebonne where we would be able to see some rock climbers in action.

When we arrived We pulled the Airstream into a nice big spot and had a picnic lunch of prosciutto, feta and tomato tartines accompanied with Burrata.

Oh that Burrata.

Before our trip, a coworker of mine told me all about it and after her good ten minute, mouthwatering and awe inspiring Burrata story that took place in Italy, you can imagine how eager I was to get my hands on some of this cheese to take along with us on our trip.  Apparently it is not an easy cheese to find but luckily my local Whole Foods carried it.

I’ve been waiting for the right time to serve this divine, buttery, fresh cheese.  It has been waiting for us in the Airstream fridge and as each day passed I could feel it taunting me but I was patient and waited for the right moment.  I wanted the time that we enjoyed this cheese to be special.  Now was the time.  Here we were in this beautiful park, it was so peaceful and quiet outside.

Burrata is the most amazing cheese I have ever tasted in my entire life.  It is fresh mozzarella and inside of it you find that it is stuffed with even more delicate, stringy mozzarella that has been soaked in fresh sweet cream.  It was divine.  Oh and did you know that Burrata is Italian for “Buttered?”  Well, there you go :)

“Look mommy!  I can see someone climbing . . .” B shrieked with excitement.

Wow, and there they were, the rock climbers.  So many of them and so high up.  I could never do it.  Never.  I am always envious of people who are not affected by heights.  For me, I am terrified.

The rock climbers were amazing to watch.  Carefully eyeing each place they will put their hands and feet and then slowly getting higher and higher.  Then when they came back down they were so happy and were talking about what a fantastic time it was.

It was a fantastic time for us too.  Smith Rock State Park was incredible.  We felt like we were on a different planet with the dramatic rocky landscape that surrounded us.  I took many pictures here.  I just couldn’t stop snapping away.  It was so beautiful.  I wanted to make sure it was all captured.  Every last bit of it.

What a wonderful trip we were having so far.  We just love Oregon, what a beautiful place to visit.

P.S.
If you are interested, here is a Smith Rock State Park Brochure for your reading pleasure :)

Close to where I live there is a grocery store called Uwajimaya.  Inside you can find the widest variety of Asian groceries, meat, seafood and produce.   Whenever I go, I have a very specific list as to what I am in need of.  This is of course when I’m about to embark on cooking up an Asian meal for Hubby and B.

So many times, however; I find myself intrigued by all of the groceries that sit before my eyes on those shelves.  Sauces, one after another — labels are written in Asian and I have no clue what they are or what they are used for.   Then there is the tofu section and even DRIED tofu as I discovered in these big blocks and oh those glorious pink puffy rice cakes filled with so many things — how do you eat them?  And with what? It’s so interesting to me!  But for whatever reason, I am too shy to ask the people working there if they could help me figure out what some things are (is that strange?).  So off I go, reading one product after another only imaging what it could be used for.

Luckily for me, I feel very fortunate to have met so many wonderful people through the sharing of my Airstream travel stories here on J5MM.  One couple in particular has a very special place in my heart.  They reached out to me asking my varied opinions on certain types of Airstreams, etc. and through that, our friendship developed into something very special.  I shared with them my interest and admiration of the Japanese cuisine and culture and in return, they have taught me (and B) so many wonderful things about Japanese life that I was so happy to have learned.

On my door step a couple of weeks ago, there was a package waiting for me.   When I opened it up, this is what I found inside:

A beautifully hand written card from my friend and goodies from Japan.  For now, I will focus on the bottle to the right of that card and what is inside.  It is called Yuzu Ponzu and like my description reads in the very first photograph in this blog post, it is AMAZING, AMAZING, AMAZING stuff.  Salty yet sweet with a tang like you have never experienced thanks to the yuzu fruit.  I have about half of the bottle left and you can bet that when I run out I’ll be making a trip to Uwajimaya with that empty bottle in hand asking to see if they carry it :)

My friend suggested pouring some on top of sliced tomatoes and sweet onions – which I promptly did for dinner that evening.  We were all blown away by the delicious simplicity of this salad.

This afternoon, in the Airstream I made this salad (again) after some spring cleaning but added a little twist to it.  Brown butter.

It definitely took it to the “decadent,” level that was for sure.  Instead of the onion I went with radishes, sliced green onions and a sprinkling of sesame seeds as you can see in the picture below.  Honestly, the possibilities are endless but I believe with this a “less is more” approach is perfect.

If you make this salad, the brown butter style — pour the butter over your salad just before eating and listen the tomatoes “sizzle,” then promptly devour.

I feel so happy to be able to share this recipe (if you can even call it that — it’s so simple) with you thanks to my sweet friends.  If it were not for them, I would have never learned about this most amazing Japanese ingredient, sauce, miracle?

Just three ingredients and you are set — I think this is the perfect spring/summertime salad to add to your Airstream dining repertoire.

If you try it — let me know!

xoxo
Monica ♥

Today was a rainy (and chilly) day in Seattle.  Shocking, I know :)

With the sound of the heavy raindrops outside, I always get the urge to bake and today was the perfect day!  I’ve been inspired now for quite some time to bake since our recent trip to McCall, Idaho.   During our trip I met many people who raved over “Stacey Cakes,” which is a sweet little bakery run by Stacey Kucy.  I couldn’t visit because I became sick but she was so thoughtful to send me some goodies in the mail wishing me well because she heard just how badly I wanted to visit.

While perusing Stacey Cakes Facebook page I spotted a picture of “Loaded Baked Potato Muffins,” and I knew immediately I wanted to try and make these myself.  Honestly — what could be better than a savory muffin packed full of salty bacon, crisp green onions and cheddar?

So off into the Airstream I went and gave these muffins my best shot.  Little Oliver followed behind me and kept me company – love my little puppy . . .

Felt awesome to be back in my tiny kitchen, cooking . . .

Oliver in slumberland . . .

What dreams are made of :)

I truly hope that you do give these a try.  If you happen to have left over mashed potatoes, this would be an excellent way to use them up!

~ Monica xoxo ♥

Loaded Baked Potato Muffins

Print recipe

• Print with main photo
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Ingredients

• 2 eggs
• 3 cups mashed potatoes
• 1/2 cup grated onion
• 1 cup all purpose flour
• 1/4 cup sour cream
• 1 teaspoon baking powder
• 1 cup cooked, chopped bacon (reserving 2 tablespoons of bacon fat)
• 1 cup sharp cheddar cheese
• 1/2 cup sliced green onions
• 2 tablespoons reserved bacon fat

Directions

Step 1

In a large bowl, stir the eggs into the potatoes.

Step 2

In a separate (smaller) bowl mix flour, salt and baking powder and add this to your potato mix.

Step 3

Fold in the bacon fat, bacon, cheese and green onions.

Step 4

Spray muffin tins with cooking spray and fill almost to the top (they won't rise much).

Step 5

Bake at 400 degrees F for about 25-30 minutes if you are using large muffin tins or for 15-20 for smaller tins.

Step 6

Bake until the edges become a beautiful golden color :) Serve warm or cold - delicious either way xoxo

Below you are witnessing some of the culinary magic that Skillet Street Food (based here in Seattle, WA) creates out of their Airstream.   I pulled the next three photos off their Facebook page that you should really visit (unless you are starving of course – be warned) and LIKE if you love Airstreams because these guys really know how to cook good food, Airstream style and they do it well!

Fennel crusted fried chicken, chipotle mac & cheese and collard greens with tasso ham ♥

BBQ pulled pork with pickled mustard seed slaw on a potato roll ♥

Chicken and Waffles ♥

Not only can you find them cooking away at select locations in Bellevue and Seattle — you can also come visit their brick and mortar diner located at 1400 East Union Street in Seattle as well as at their new addition, “The Counter,” located in the armory at the Seattle Center.  They also cater as well – weddings, birthday’s — you name it.  How sweet is that?  Having an Airstream cater your  party?   I love it.

Additionally – Skillet also DELIVERS via Amazon Fresh or you can place an order to be picked up and re-heat in the comforts of your own home.

“Perfect,” I thought to myself as I perused their website before we left on our trip to McCall.  This was exactly what I was going to do.   Pick up a couple dinners and we would be set.

Afterall, this trip of ours to McCall was one that was full of hour-by-hour adventures that would bring us back to the Airstream late in the evening.   I knew I wouldn’t be in the mood to cook, even if it were simple.  Having Skillet in the picture during our trip was a HUGE help.

So the day before we left on our trip I B lined it to their location in Bellevue to pick up the goods (and a recipe book!)  and say hello to the Skillet crew :)

We enjoyed their most awesome mac ‘n cheese with a kale Ceasar salad that was out of this world.  Hello?  Kale Ceasar?  I did say that and it was delicious!  One of our other dinners consisted of chipotle pumpkin bbq pulled pork that we devoured alongside Brussels sprouts covered with Skillet’s very own bacon jam.   There was enough left over to enjoy the pulled pork over the left over mac ‘n cheese the following day.  Skillet packages their goods to go in oven ready containers and two of them fit perfectly side by side in the Airstream oven.  Worked out perfectly and oh so delicious :)

So whether you are heading out of town like we did and won’t have much time to cook, pick up some dinners from Skillet to enjoy on your trip.   Super easy to re-heat and prepare and oh so delicious!

Here is their menu from their Diner too.

Now do you believe me when I tell you their food is out of this world?  Simply outstanding culinary creations if I do say so myself!

That awesome shot of their Airstream above was taken in Seattle and is from Skillet’s Facebook page :)  LOVE that shot, so much ♥

It has been a little over three weeks since our return from McCall, Idaho.

In the next week as I wrap up our trip with you, I will be sharing some epic cat skiing adventures hubby went on as well as the Christmas/Pancake House that we dined at one evening.  Also I am excited to share with you everything about Skillet — the Airstream food truck that frequents Bellevue and Seattle with some of the most delicious, scrumptious food we have tasted.   Thanks to Skillet I was able to quickly and easily prepare some fantastic dinners with the help of my Airstream oven.  It was nice after long days filled with adventures to be able to retreat into our Airstream and pop dinner in the oven.

For now I wanted to share with you this glorious day we had in Seattle today (in addition to a few modifications I did inside the Airstream).

It hit 65 degrees outside and the sun was shining and everyone was happy!

Just some more things I have done in our Airstream – I “washi” taped our electrical outlet with some cool map tape :)

On a recent trip to Anthropologie on my lunch hour in corporate America, I found these adorable oven mitts and cloth napkins that were on sale.  I knew they’d be perfect for the Airstream. (note the silver “switch” in the background – painted the original black cover with silver paint).

Oliver this afternoon after I asked him if he was hungry and “ready for dinner?”

He’s a smart one . . .

Wishing you and your loved ones a happy Spring :)

xoxo

~ Monica

McCall Trip Roundup:

Part 1: Arriving ♥
Part 2: McCall Town Guide ♥
Part 3: Skiing Brundage Mountain and Apres-Ski at the Shore Lodge ♥
Part 4: A Snowmobile Adventure to the Burgdorf Hot Springs and Beyond ♥
Part 5: A Day at Tamarack Resort ♥
Part 6: Apres-Ski at Rupert’s in Historic Hotel McCall ♥
Part 7: A Culinary Adventure in the Forest ♥
Part 8:  Brundage Cat Skiing Adventures & Apres-Ski at the Pancake House ♥