2009 Cabin Opening

March 29, 2009. Cold rain and wind on Saturday gave way to a sunny cabin opening Sunday. Low tide, paella alla Nate, the arrival of Sofi and spring, and another year for Jenny, Mela, and Dick.

See more video at Nate & Mela's blog. Also, Shannon promises more cabin opening pix coming soon to her photoblog .

March 8 Second Sunday Soup

Nancy and Tad cheffed up two outstanding chowders: "Duke's Award Winning Clam Chowder" and "Crab Pernod Chowder." Attending in addition to Nancy and Tad were: DB, Cathy & Dick; Greg, Arlanda, & Crailen; Matt, Kara, Charlotte, Ryan, & Connor; Shannon; Michelle, John, & Patrick.

Sofia Carmela Wood Arrives March 6

There's a new Van Looney in town. Sofia Carmela Wood was born to Nate and Mela at 1:10 pm March 6, 2009. She weighed in at 7lbs 7 oz .

For more information, check out Nate and Mela's Wood Times.

Take a Van Looney to lunch- March 1, 2009

Matt called a good one: the all you can eat sushi and seafood buffet at Todai restaurant in Redmond. Attending: Matt, Kara, Charlotte, and Ryan; grampa and grandma; Michelle, John, and Patrick; DB, Nancy, Tad; and Mela, Connor, and Shannon. We arrived at 11:30 am, which is opening time, to lots of delicious food and plenty of elbow room.

Second Sunday Soup- January 11, 2009

Hoorah for Nancy to host the Second Sunday Soups. Here's a peek at what happened while we enjoyed tortilla soup.

Post your recipes

Roasted Beet Salad with Raspberry Balsamic Vinaigrette
Cathy & Dick (from Firehouse Food)
serves 6

• 6 medium beets (red, gold or combo; about 1.5 pounds) stemmed
• 1 tbs olive oil
• 8 ounces salad greens
• 1 cup walnuts toasted
• pepper
• 6 ounces gorgonzola cheese, crumbled

Vinaigrette

• 3/4 cup olive oil
• 3 tbs balsamic vinegar
• 1tbs red wine vinegar
• 3 tbs minced red onion
• 2 tbs rapsberry jam
• 2 tbs Dijon mustard
• 1/2 tps sugar
• Salt and pepper

Roast the beets in preheated 400 degree oven after rubbing them in olive oil until tender (about 50 minutes.

For the vinaigrette, put olive oil, balsamic vinegar, redwine vinegar, onion, jam, , mustard, and sugar in a blender or food processor. Process until well blended. Season to taste with salt and pepper.

Assemble the salad in a large bowl, toss the greens, beets, walnuts, and half the dressing. Top each serving with some cheese. Pass remaining dressing at the table.