Hello friends! It feels like it’s been a long journey already, but we’ve only just begun! From our week long house sit in Eugene, we traveled north to the Seattle area. I’m so grateful to have had this opportunity to look up an old friend of mine from canyon days, another “wild sister” from way back. It’s been 13 years since we floated down the river together, and harvested wild grape leaves, and ate potato nettle soup with the canyon winds as our dinner music!
I don’t know how many of the Wild Women’s Gatherings I led that Sarah (and sometimes her wonderful daughter Roya as well) attended, but it was always a special treat anytime she came to spend time there, whether we were having a gathering or just hosting her for a retreat. I remember singing songs and telling stories around the fire with her, trading coconut oil foot massages, with the canyon sky and cliffs towering above us, feeling a million miles away from the rest of the world, and so grateful to share time and space.
Now, all these years later, here I am in her Washington state kitchen, using the herbs from her garden to make pestos nearly every day, cooking up my famous potato nettle soup and rosemary skillet bread, and vegetable cornbread, and getting to meet her wonderful husband of 10 years now! They have been generous enough to welcome James and me to camp out in our van in their lovely backyard oasis, and to use their kitchen and the other household amenities. We’ve been busy completing the first of the upcoming four part series of cookbooks I’m working on, Summer in the Canyon: Celebrating and Preserving the Gifts of the Season, beginning a series of educational cooking videos, promoting and marketing our Fir Oil and other products, and promoting our upcoming music/cooking tour back down the coast in July.
It was so wonderful to welcome them home with my bread and soup the night they got back from Roya’s graduation, and make them the delightful cornbread in the photo as part of supper last night! I stirred up a really simple black bean soup and served it with fresh lemon balm and oregano leaves, and made a vegan version of my usual cornbread, so that Roya, who is newly vegan, would be excited to eat it!
I’ll share the cornbread recipe soon!