Weekend ride to Port Townsend and Deception Pass

The weekend started with a short ride to Mukilteo after work on Friday to catch this cool sunset.
Fall day in Mukilteo

Saturday Morning we started with doughnuts at a local favorite Karls Bakery here in Everett before we headed north through the Tulalip reservation.  We stopped for lunch in LaConnor and ate at the brewery, would pass it up in the future and hit up  Calico Cupboard Cafe, it smelled great.  We left out of there and continued north to Deception Pass State Park.
Deception Pass

Deception Pass Bridge

After the quick photo op on the bridge we pressed south down Whidby Island.  Almost timing it perfectly we hit some light ran about 2mi from the ferry.  Another successful 185mi on BigBoi.

Sunday Morning we got up and headed to Ballard for breakfast at Portage Bay Cafe. AMAZING.  I would pass on the smoked salmon hash do to the abundance of carrots, weird to me for breakfast, and get the baked French Toast.
Portage Bay Cafe

After we ate we strolled over to the locks where they were cleaning, pretty cool sight.

The walls that hold Lake Union back

Short clip on the ride into Port Townsend from the Kingston Ferry.  Riding past Port Gamble, Port Ludlow and ending in Port Townsend.  On the way back we stopped and toured and tasted fresh farm cider at Finn River Farm.  Great Veterans day ride.  Still working on a good video set up for a long trip down the coast this summer, any tips for bike mounts/techniques are appreciated.  Thanks

Port Townsend

Finn River Farm and Cidery

Waiting for the Ferry, at the front

Finn River Dry Hopped Cider

Hike up Mt. Pilchuck

Ashley and I decided to take the trek up Mt. Pilchuck the other day.  What a hike, breath taking views and great place to have lunch.  The lookout is pretty cool but often filled with too many people to enjoy but there are plenty of other places to enjoy lunch.  We had an overcast day but the views were still amazing.  Not the easiest hike we have been on but easily doable in a few hrs.  The Suunto Ambit was acting a bit wacky on the way down but here it the map of the hike.


From the Fire Lookout, Mt. Pilchuck




Make sure to click through the panos, they look crappy on this page but OK on Flickr.

The Lookout

Perfect Lunch Spot

Vertical Slab

Mt. Pilchuck Map

Evening at Alki Beach SUP’n

Seattle from Alki Beach

Evening spent SUP'n

Great place to head and enjoy a sunset with a different view of Seattle. With a full moon and great weather it cant be beat. Since tripod was stolen the evening shots are limited, its forcing me to get creative with camera placement. Check out Mountain to Sound Outfitters, great local shop in West Seattle for all water and snow needs.

Evening at the Marina

Some photos taken last night at the marina around dusk.

Sun setting over the boathouses.

Golden glow over the boat houses


Derelict boat lift

Boat lift


Ready to hit the crabbing grounds in the morning

Crab Pots Ready


Convergence of lines.

Converging lines


Scraps left from the seagulls

Seagull food


The party on the guest dock on Saturday night.


J Dock


Water like glass

Guest Dock J


Hat island in the distance

Calm at the guest dock


Reflection over Inn at Port Gardner


Moon reflection


Before the Farmers market on Sunday morning

Before the market


Something about it that draws you in

Sun setting over the south docks

Beecher’s “World’s Best” Mac & Cheese

2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder

6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions

To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.