Monthly Archives: June 2011

Judging by a sign in the bathroom at the trivia-filled Historic Anchor Inn in Lincoln City, you can't dance just anywhere; photo by Jan Jackson

… can be found in a cool book called Weird, Wacky and Wild Oregon Trivia, written by Mark Thorburn and Lisa Wojna and published by Blue Bike Books.

It has good stuff in it like:

“According to the 2000 census, an average of 35.6 people lived in every square mile of land in Oregon in 2000 compared to the national average of 79.6 people per square mile. The most densely populated country in Oregon in Multnomah County, with 1517.6 residents per square mile. The least densely populated was Harney County, with less than one resident per square mile.”

Now, tell me. Did you know all that?

Maybe you need the book for your next party? You can find out more at www.bluebikebooks.com.

Just remember, you learned about this book right here – smile.

Luv,

Sissy

Chef Lee Gray harvests wild mussels at the west end of 15th Street in Lincoln City; photo by Jan Jackson

…Do you like shellfish? How about mussels? Did you know you can drive down to the beach at the west end of 15^th Street in  Lincoln City and harvest your own? But, let me back up a little bit.

1. First call the Oregon Department of Ag’s hotline to make sure it is OK to harvest them where you want to harvest them and that there are no health advisories out (for your safety, ODA constantly collects and tests them for toxins). The number to call is 1-800-448-2474.
2. Buy a shellfish license – available in any sporting goods store, Bi-Mart etc. The cost is about $7 for ages 14 and older; younger children don’t need one.
3. Bring a sturdy screwdriver or something similar to help you pry them off the rocks because they have to be harvested by hand.
4. Have a bucket handy that is big enough to hold your 72-mussel per-person limit.
5. Check the tide book to make sure you can work without being washed out to sea.

How to prepare wild mussels for cooking:

Scrub with a stiff brush to remove any barnacles, sand or grit. Remove their beard  by cutting it away with a sharp knife or giving it a forceful tug.  Rinse several times but do not let the mussels sit in water because fresh water kills them and you want them alive when you steam them. Once thoroughly cleaned, remove and discard any shells that are open or broken and any shells that do not close when tapped.

Mussels only need to be steamed in a small amount of liquid; discard any that do not open up during cooking.  They are now ready for your favorite recipe – smile.

Bon  appetit.

Love, Sissy

Thanks to hardworking volunteers, the Western Bluebird is making a comeback; photo courtesy of www.prescottbluebird.com

Thanks to volunteers bent on saving them, bluebirds are making a comeback. And, when I say bluebirds, I’m not talking about the large, noisy blue and gray bird we call the scrub jay, I’m talking about the small adorable Western Bluebird. Here’s the story.

Western Bluebirds don’t nest in cities and rarely nest in suburban development, because they need lots of open space with short grass that makes it easy for them to catch insects on the ground. In the past, they built their nests in holes in snags, dead and dying trees and wooden fence posts and as residential development and large-scale agriculture replaced the family farm, those places dimished.

Today, the Prescott Bluebird Recovery Project volunteer builds, erects and monitors bluebird nest boxes in Washington, Yamhill, Marion, Clackamas and Multnomah counties.

You can watch a video on them or even see them live at Champoeg State Heritage Area (www.champoeg.org) or learn how to get involved at http://www.prescottbluebird.com/

Ah, the bluebird of happiness is on its way back.

Luv,

Sissy

Recycle dock at the Historic Anchor Inn in Lincoln City, Oregon; photo by Jan Jackson.

… To be a part of the Greening of Lincoln City program and thereby earn the right to display the coveted Sea Star, lodging establishments, restaurants and other businesses strive to become more sustainable. It was a hoot to see one of the ways hotelier/restaurateur Kip Ward is doing it.

Kip’s latest funky addition to the Historic Anchor Inn, is an old boat he has added shelves to and turned into a recycle dock.  Why not!  It makes it easy for everyone to remember to do it.

You gotta keep an eye out for Sea Stars like the one the Historic Anchor Inn has erned the right to display over their front door.

Let me know if you see others I ought to know about – and Kip, that recycle dock floats my boat – smile.

Luv,

Sissy

Black tailed deer hiding in the grasses in Pacific City; photo by Jan Jackson

…If you think this is just a picture of blooming foxglove in a patch of weeds, look again at the set of velvety antlers (mid photo one-third of the way in from the left).

One of the beauties of Pacific City is that it is nestled where the woods meet the ocean. Houses blend in artfully with the surroundings and so do the deer.

Pacific City, which is famous for it’s surf-launched dory fishing, is located 2.8 miles from U.S. Route 101. Home of Cape Kiwanda State Natural Area, its shops, restaurants and beaches make it a favorite place for tourists. It is also a great place for this little black-tailed deer hiding in the grass. Well, he thinks he’s hidden anyway. We know better – smile.

Luv,

Sissy