river otter

Time to Get Out On the Water – Go Kayaking!


The weather is finally warming up and we are ready to go kayaking with out friends at Shearwater Kayak Tours. Tours are offered daily from Deer Harbor Marina. Reservations a day or more in advance are recommended. Our popular 3-hour Kayak Tour explores the channels, wildlife, and scenery of the Wasp Islands, just outside of Deer Harbor.

kayaking orcas island

The Spring Wildflower Tour includes a stop on Yellow Island, known for it’s carpet of colorful wildflowers this time of year. Both tours include small groups, stable 2-person kayaks, all necessary kayaking gear and basic instruction.

So get on the water this spring with Shearwater Kayak Tours

Dutch Cookies


A visual representation of what the cookies will like like just before you eat them. Not my photo btw, but you get the idea.

Cookies for everyone!

1 cup sugar

1/2 cup butter

1/2 cup Crisco or other solid shortening

1 egg yolk

1 cups flour

1 tsp cinnamon

1/2 tsp vanilla

pinch of salt

1 egg white diluted with 2 tsp water

3/4 cup chopped nuts


Preheat oven to 350. Butter the bottom of a 12″ x 15″ rimmed baking pan. In a food processor – cream butter, cinnamon, salt and vanilla, pulse until blended. Press evenly into the bottom of the baking pan. Bruch with egg whites and sprinkle with nuts. Bake for 20 minutes, cut into squares while still warm.

Apple-Cranberry Pie Recipe


The Insides:

1 ½ cup cranberries (fresh or thawed frozen)

1 ¼ cup sugar

¼ cup currants or raisins soaked until plump in

¼ cup brandy

6 T flour

¾ tsp. cinnamon

½ tsp nutmeg

¼  tsp salt

5-6 apples (about 2 ¼ lb.) pealed and sliced

pastry for 9 -10 in. single crust pie (page 64) baked blind for 10-12min.


¾ cup flour

½ cup firmly packed brown sugar

½ cup butter, cut into chunks

Preheat oven 375

In a small bowl, mix ¾ cup flour and brown sugar.  Cut in butter with a pastry blender or hands until mixture is in small lumps.  Set aside

Sort cranberries and discard any bruised or decaying ones.  Rinse and drain.

In a large bowl, mix 1 ¼ cup sugar, 6 T flour, cinnamon, nutmeg and salt.  Lift currants from brandy with a slotted spoon and save brandy.  Add cranberries, currants and apples to flour mixture and mix well. Pour filling into partially baked pie shell.  Drizzle evenly with reserved brandy. Sprinkle reserved topping over top of cranberry filling.

Put pie dish on a cookie sheet lined with foil.  Bake on the bottom rack until apples are cooked and juices are bubbly.  Be careful not to over cook crust edges.  If browning too quickly, cover loosely with foil.

Cook pie until warm.  Serve with a scoop of vanilla or apple ice cream