Author: jq

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Dog Toy Nirvana

Ruffwear is a premium dog gear company and they are located in Bend. Their headquarters recently completed a remodel and ‘re-opened’ the retail store.

This is one of the few stores where any dog is welcome, so we made a special trip to let Tip look around. He has a bunch of Ruffwear gear, but it is nice to see what is new.

What is really nice about Ruffwear’s store is there is no guess work in finding a harness or collar that fits. Lots of places sell this gear, but rarely do they carry a full line.

We found a tote to hold Tip’s stuff when we are on the road.

Also, we picked up a replacement for his well chewed fetch toy, the Lunker Floating Throw.

It works great in the water, and recently we discovered it floats quite nicely on top of snow … a perfect solution to the inevitable “ball sinking in the snow – never to be found again” problem.

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German Plum Cake

During our most recent trip to Hood River’s Fruit Loop we came upon an unexpected discovery.

Italian Plums.

I know the perfect recipe for these babies … German Plum Cake (Pflaumenkuchen).

Italian Prune plums are ideal for cooking. Their flavor becomes more complex through baking and they have a lovely texture.

 

This yeasted cake is typically made on a baking sheet and is a perfect vehicle for Italian plums. The cake itself is not overly sweet. Now add a layer of tart, juicy plums and a touch of cinnamon sweetness via streusel and this is one of my personal favorites.

Print Recipe

German Plum Cake 'Pflaumenkuchen'

German Plum Cake is a yeast dough with fresh fruit topped with butter streusel
Servings: 48 2 inch squares

Equipment

  • 17x12x1 inch jelly roll pan

Ingredients

  • 3 lbs Italian plums pitted and cut into quarters
  • 3/4 cup warm milk have extra to add to dough as needed
  • 1 1/2 tablespoons dry active yeast
  • 4 cups all-purpose flour
  • 3/4 cups sugar
  • 1/2 cup butter melted but not hot
  • 2 eggs
  • 1 teaspoon vanilla

streusel topping

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter at room temperature

Instructions

  • In small bowl dissolve the yeast in warm milk and let sit for 5-10 minutes.
  • Place flour, sugar, and salt in the bowl of a stand mixer. Add yeast mixture, butter, eggs and vanilla, give a stir to combine. Attach the dough hook and knead at a medium low setting for 4-5 minutes. Dough will be sticky but should hold together and be more of a thick batter. If necessary, add up to an additional 1/4 cup milk. Cover loosely with plastic wrap and set in a warm draft free place to proof for one hour or until about double in size.
  • Lightly oil the bottom of an 17 x 12 jellyroll pan and then line bottom with parchment. Generously butter the sides and parchment of the pan.
  • Scrape the dough from the bowl into the center of the jellyroll and using your hands spread it out to fill the pan even from side to side. Try to keep the dough an even thickness. Starting at the very edge of the pan lay the plum quarters next to each other in rows the length of the pan. Rows should touch each other. Cover the entire surface of dough.
  • Set the baking sheet in a warm place and allow to rise for an hour. Preheat oven to 350º.
  • Prepare the streusel by placing all the ingredients in a medium-sized bowl. Use your fingers to mix and bring it all together. Work the mixture until it is a fine crumb. Squeeze crumb together to make sizeable clumps. Sprinkly this over the top of the cake.
  • Bake in the middle rack of a 350º oven for 30 to 35 minutes or until the top is golden brown.
  • Let the cake sit for at least 10 minutes to allow the liquid to set. Slice into squares and serve.
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Are we there yet?

We enjoy planning road trips.

Short or long it doesn’t matter. Maps come out, calendars are penciled in … its all good stuff. Personally, I think we like the possibilities of a new adventures, as much as the trip itself.

We used to be limited by vacation time. So, of course it was all about “getting there.”  Now, not so much. Since retiring, we’ve adjusted our mindset and have slowed things down.

All those roadside stops we used to zip by are now interesting. We stop at historical markers, geological sites, scenic outlooks … heck, even wide spots in the road.

Some of this dawdling has had some surprising results like: catching a storm front near Biggs, driving through freezing fog south of Pendleton, viewing dippers on the Malheur River, enjoying a sunset in Yosemite and marveling at the Metolius Balancing Rocks (a small wide spot with trail that lead to this geological wonder).

All because we started with a plan, then changed it.

Storm front near Biggs, Oregon
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A Fall Tea Party

Weeks of preparation came to a plate this past weekend with the official hosting of Pumpkin Tea 2019.  The general theme this year was finger foods. It was a move back to english tea party roots.  (See this year’s menu: 2019 Pumpkin Tea Menu)

The Pumpkin Tea originated twenty plus years ago as a tea and group pumpkin carving. It evolved over the years to be more about the tea and less about Halloween.

When we moved to La Pine the tea got restarted and became a day of celebratory feasting on baked goods. Then last year we included an “insta-pot-luck” … because there wasn’t enough to eat as it was (just joking).

We enjoy the time to catch up with family, share summer adventure news, and of course… play some cards.

 

 

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Lemon Blueberry Scones

In our search for lower carbohydrate food we discovered almond flour. These won’t beat your scone recipe but are a really tasty alternative and with a third of the sugar.  They have become a regular breakfast treat at our house.

Print Recipe

Lemon Blueberry Scones

Servings: 9
Calories: 233kcal

Ingredients

  • 315 grams almond flour about 3 cups
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • zest of 1 lemon or 1 tbsp dried lemon zest
  • 2 eggs
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice
  • 3/4 cup fresh blueberries

Instructions

  • Preheat oven to 325 degrees.
  • Add the almond flour, baking soda, salt, and lemon zest to a large bowl and combine.
  • Make a well in the center of the flour mixture and add the wet ingredients. Startiing in the center, stir the dough until well combined. Fold in blueberries.
  • Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be 1 inch thick.
  • Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.