Cranberry-Pear Crumble Bars – Great Fall recipe! From NYT Cooking (Shared by Patricia Stordeur) Yield: One 9x9-inch pan Ingredients For the filling: 1 pound of ripe but firm pears (approx. 2 large) 2 cups fresh cranberries ½ cup granulated sugar 2 tablespoons orange juice 1 teaspoon vanilla extract ½ teaspoon finely grated orange zest ½ teaspoon finely grated fresh ginger For the crust and crumble: 2 cups all-purpose flour 1 cup light brown sugar, packed 1 cup almond flour 1 cup rolled oats 1 teaspoon kosher salt 1 cup unsalted butter melted and cooled ½ teaspoon almond extract Preparation: 1. Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper 2. Prepare filling: Peel, core and chop the pears into ½ inch pieces. You should have about 2 ½ cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranbe...

  Fall-toush Salad by Smitten Kitchen Submitted by Patricia Stordeur Here is a great fall salad. I love to use it as a side for big holiday meals. These proportions serve 2, so double or triple the ingredients for a larger crowd. Leftovers are also wonderful. Ingredients for the salad: 3 tablespoons olive oil, possibly plus another spoonful 1 1/4 pound delicata squash (one medium) 1/2 pound brussels sprouts Salt and freshly ground black pepper or Aleppo pepper flakes to taste 1 large pita bread Kosher salt 2 scallions, thinly sliced About 1 tablespoon mint leaves, finely chopped About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped Additional ground sumac or paprika, to finish   Ingredients for the dressing: 2 teaspoons ground sumac or paprika (but sumac is so much better in this salad!) 2 teaspoons warm water 1 to 2 tablespoons lemon juice 1 small garlic clove, minced 1 teaspoon white wine vinegar 4 tablespoons olive oil S...

 Back in the day, when Northgate had a real Nordstrom store and they sold cookies in the store, they sold a Nordy Bar and this recipe is very close.

This is a recruiting post.  There are about 750,000 people living in Seattle, and perhaps another 50,000 visitors at any given time.  There are about 8,000 emergency responders: police, fire fighters, ambulance drivers, and similar.  In an earthquake, a large fire, a major power failure, civil disturbance, or other disaster, the emergency responders will be overwhelmed.  We might survive the earthquake only to die in the aftermath. Recognizing this problem, a group of volunteers have formed the Seattle Emergency Hubs (See   Emergency Preparedness, Disaster Awareness | Seattle Emergency Hubs ).  We have created list of about 127 hubs of which 65 are active and 62 are not yet active.  The Haller Lake Emergency Hub (HLEH) is considered active, since it has a hub captain (me) and an active grant application.   The Haller Lake P-Patch Emergency Hub (HLPEH), by way of contrast, is not yet active, because it does not have a hub captain nor anyt...

  For the past 15+ years, in the same shallow location in Haller Lake, a male largemouth bass has made a nest. This nest is usually flat, round, and cleared of most debris right down to a smooth surface underwater. After the female lays thousands of yellow/orange eggs in the nest, the fry hatch in 2-5 days, depending on the water temperature. Last year, when looking into a shallow, sunlit area of the lake, I saw thousands of these comma sized- newly hatched fish swimming all together in a school. As I leaned closer to see them, a large male appeared under them to discourage me from getting too close. Apparently, the males protect the young for several weeks after the fry hatch. Largemouth bass are carnivorous, freshwater fish that mainly eat insects and fish (including each other). They've also been known to eat frogs, salamanders, worms, snakes and mice. After their young are more than an inch long, they will eat them, too. They've been known to live for up to 20 years! Late A...

Dolma or Dolmades Submitted by Randy Harkness My mother, Doris, grew grapes, and the leaves were the foundation of this Middle Eastern recipe.   No heritage in our family.   She simply liked international cuisine.