OK, OK, fall is coming...
…but that doesn’t mean our calendars are empty! While only one event remains from our last communication, quite a few events have popped up, so we have more to tell you about!
- September 29 – Poetry on the Salish Sea – Wilderbee Farm (Port Townsend)
- October 10-13 – Olympic Peninsula Apple & Cider Festival – Port Ludlow/Chimacum/Port Townsend/Port Hadlock
- October 12 – Quilcene Fiber Festival – Quilcene
- November 3-4 – JeffCo Holiday Craft Fair – Port Townsend
- November 8-10 – Ghost Conference – Port Gamble
Upgrade Alert!
Reposting here for anyone who missed our social media post… We recently installed these letters on our front porch to help guests recognize when they are in the right place (we’ve actually had a few almost leave because they weren’t quite sure…). We’ve wanted to do something like this for quite a while, but hadn’t been able to source the right manufacturer… until one of our guests told us that his daughter could do it! (We get the best guests!!!) Her company is Unique This, LLC – check her out the next time you need some custom metal working or a fabulous art piece!
Construction Season Isn't Over!
The main “entrance” to our location – the intersection of Highway 104 and Paradise Bay Drive – is getting a major overhaul this fall. The Washington State Department of Transportation is putting in a roundabout, which should make the intersection safer, and make it easier for cars on Paradise Bay Road to enter Highway 104 (especially after a bridge closure). However, there are always growing pains, and at some point this fall there will be some temporary closures of the intersection, so that our guests will have to take an alternate route to get to us. Luckily, the alternate route isn’t difficult, and we’ll contact each affected guest as soon as we know the dates. You can see a video of the planned project here.
Adrian's Pork and Pepper Frittata
This is always a guest favorite, and it’s easy to modify to suit dietary needs.
Serves 6
Ingredients
2 tbsp avocado oil
1 lb pork sausage
1 yellow onion, peeled and diced
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 dozen eggs (duck or chicken)
1 cup heavy cream
2 cups finely shredded parmesan (reserve 1/2 cup for topping)
1 tsp salt
1 tsp black pepper
Thai sriracha (Shark brand preferred)
Recipe
Preheat the oven to 425F.
Heat the oil in a cast iron skillet over medium heat. Add the sausage and brown, stirring regularly. Add the salt as you stir.
Remove the sausage from the heat once it’s browned and add the second tbsp of oil. Heat it over medium heat and then add the yellow onion. Caramelize the yellow onion, stirring regularly. (Please note: proper onion caramelization will take 20-25 minutes over medium heat). If the onion starts to burn lower the heat.
While the onion caramelizes spray a 9×13 casserole dish with canola spray and spread the sausage in a single layer in the bottom of the dish.
Once the onion is caramelized add the green and red peppers. Add the black pepper and cook the peppers for 3-5 minutes, stirring regularly.
Once the peppers have softened pour the onion and peppers mix into the casserole dish, mixing them well with the browned sausage.
Break the dozen eggs into a bowl. Pour the heavy cream and 1 1/2 cups of parmesan into the bowl with the eggs and whisk well until you have an even mixture. Then pour the entire mixture over the sausage, onion, and peppers in the casserole dish. Using a wooden spoon mix everything together well. Sprinkle the reserved 1/2 cup of parmesan cheese on top of the mixture.
Bake the dish in the oven on the middle rack uncovered for 20-30 minutes. The dish is done when it wobbles when jostled but a knife inserted in the middle comes out clean.
Remove the casserole dish from the oven and cut the frittata while hot into six slices. Remove each slice with a spatula and plate. Top each slice with a drizzle of Thai sriracha.
Happy eating!
Meet Bud
“Our” fawn’s antler buds – or “buttons” – have recently become more pronounced, so we’ve taken to calling him Bud. Bud says to come see him before he gets too big! (Isn’t he handsome???)
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