Lock In by John Scalzi (Lock In #1)

Lock In by John Scalzi

My rating: 4 of 5 stars


Jacket Blurb: Not too long from today, a new, highly contagious virus makes its way across the globe. Most who get sick experience nothing worse than flu, fever and headaches. But for the unlucky one percent - and nearly five million souls in the United States alone - the disease causes "Lock In": Victims fully awake and aware, but unable to move or respond to stimulus. The disease affects young, old, rich, poor, people of every color and creed. The world changes to meet the challenge.

A quarter of a century later, in a world shaped by what's now known as "Haden's syndrome," rookie FBI agent Chris Shane is paired with veteran agent Leslie Vann. The two of them are assigned what appears to be a Haden-related murder at the Watergate Hotel, with a suspect who is an "integrator" - someone who can let the locked in borrow their bodies for a time. If the Integrator was carrying a Haden client, then naming the suspect for the murder becomes that much more complicated.

But "complicated" doesn't begin to describe it. As Shane and Vann began to unravel the threads of the murder, it becomes clear that the real mystery - and the real crime - is bigger than anyone could have imagined. The world of the locked in is changing, and with the change comes opportunities that the ambitious will seize at any cost. The investigation that began as a murder case takes Shane and Vann from the halls of corporate power to the virtual spaces of the locked in, and to the very heart of an emerging, surprising new human culture. It's nothing you could have expected.

Read as an audio book.

I picked this up off of a recommendation from my book group cohorts, who noted they really enjoyed Wil Wheaton as a narrator for Scalzi's books. I (mostly) enjoy Scalzi's books (I've bounced off a couple), I saw this on sale on Audible, so I thought I'd give it a whirl.

I really enjoyed this - both Wheaton as narrator and the book.

Blurb summarizes the plot and characters fairly well so I won't rehash. I thought this was a interesting blend of science fiction, biological speculation, and a mystery/thriller. Probably more mystery than thriller, but there were flavors of both. I didn't read the additional story on how Hayden's came to be, the description in Lock In was satisfactory to me.

I enjoyed Chris Shane's wit and humor and insight he provided as a famous Hayden working for the FBI. I quite liked how Chris showed through his actions just what the capabilities and limitations of a threep (sp?) were. Something as simple as recharging a threep, what kind of care the body needs, eating in a social setting, and more rather seamlessly incorporated into the story in a "show don't tell" method. Nicely done!

I enjoyed Leslie Vann caustic self reflection as it nicely balanced out Chris's optimism.

I really enjoyed how Chris could just bip off to the other side of the country to work the case using his capabilities as a Hayden.

And that's where I did struggle with the science a wee bit. I'm pretty sure somewhere in the beginning of the audio book it was noted that the body and the threep needed to be in relative proximity to each other. I think it was mentioned when Chris was looking for an apartment.

Yet...he was capable of using a threep on the other side of the country. A teeny incongruity perhaps.

I also noticed that Vann never explained why Trin (sp?) and her clash. There were some hints an allegations, but no solid explanation was given. Perhaps in a forthcoming book?

So, a few little quirks, an engaging plot, interesting characters, and - to me - a fascinating backdrop. Recommended.




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Recipe Review from 9/16/2018

So when I did my meal planning, it was in the 60's, as it's supposed to be for September in Northern MN.  When I COOKED my meals (specifically on Sunday) it was 80*.  80!!  Yeah.  House got a bit toasty and I had to shift some things to the grill.  Not complaining, mind!  I love these warm temps, but kinda does mess with cooking.

The Meal Plan
Sat (L)  out     (S)  Vegetarian Club Sandwiches
Sun (L) leftover sandwiches   (S) Mushroom Meatloaf
Mon (yoga/bkgrp)  leftover
Tues - leftovers
Wed - Bacon and Avocado with Quinoa
Thurs (yoga) leftovers
Fri - take n bake pizza (it's been a long week...)

My Lunches - Curried Chicken with Basmati rice and green beans
Husband lunches - hummus sandwiches and veggies

Mushroom Meatloaf (Ckng Lght, Sept 2018)
Name is a bit of a misnomer - there is mushroom IN the meatloaf, not a "mushroom" meatloaf.
This came together fairly quickly, though I admit to rushing a tich and nearly burned my hand when going to mix the hot onion/mushroom mix with the meat.  Thank heaven's for wearing latex gloves.

I also grilled this because it was 80* in my house (I don't have AC) and even hotter outside.  This still turned out super moist, almost too much so.  Husband was happy with the end result so that's all that matters.  Recommended.

1 tablespoon olive oil
1 cup minced yellow onion
1 (8-oz.) pkg. cremini mushrooms, minced

photo from cookinglight.com

1 tablespoon reduced-sodium Worcestershire sauce
2 teaspoons fresh thyme leaves
1 teaspoon finely chopped garlic
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 pounds extra-lean ground beef
1/2 cup whole-wheat panko
2 large eggs
1/4 cup unsalted ketchup
1/2 tablespoon light brown sugar
1/2 tablespoon apple cider vinegar

Preheat oven to 350°F. Place a pan of water on bottom rack.   I preheated my grill to 350* and skipped the pan of water.  When all was said and cooked - meatloaf was almost too moist.

Heat oil in a large skillet over medium-high. Add onion; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Add Worcestershire, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute.

Gently combine beef, panko, eggs, mushroom mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. For easy cleanup, line an 8 1/2- x 4 1/2-inch loaf pan with foil; let foil overhang edges. Add meat mixture; lightly press into edges. Bake at 350°F on middle rack until loaf center is 160°F, about 1 hour.

Combine ketchup, sugar, and vinegar; brush over loaf top. Increase heat to broil. Broil loaf 10 minutes or until glaze bubbles. Remove from oven; cool 10 minutes. Lift or remove loaf from pan. Cut into 6 slices.

Coriander Chicken and Rice (Ckng Lght, Sept 2018)  gluten free
Homemade lunchables for an adult!  The Greek Chickpea Salad I reviewed last week was from the same article - prep on Sunday, grab and go lunches for four days.

I was happily surprised when this came together in about 30 minutes total, and that included cooking the basmati rice.  I used regular basmati because that was what I had in my cupboard.  I did allow everything a good 20 minutes to cool down (I prepped the meatloaf above) before packaging up each container.   This looked and smelled so good!  I'm ridiculously excited about this week's lunches - everything is stacked and ready to go.

2 tablespoons olive oil, divided
1 cup uncooked brown basmati rice
3/8 teaspoon ground turmeric

photo from cookinglight.com

2 cups unsalted chicken stock
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
3/4 teaspoon ground coriander
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 pound fresh green beans, trimmed
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, grated
Lemon wedges, for serving

Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.  (My notes, using regular basmati, this took about 15 minutes, then I removed from heat and let stand for 15 minutes)

Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)

Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.

Bacon and Avocado Quinoa with Buttermilk Drizzle (Ckng Lght, Sept 2018) vegetarian option**
Without looking back at the magazine article, I think this was touted as a "breakfast" recipe.  I made this for suppers - it seemed more supper-ish.  I wasn't wild about the buttermilk dressing, much too runny for my tastes and I should have added more greek yogurt to thicken it out.  My tomatoes went moldy on my (wtheck?!)  so I subbed red pepper and zucchini.  Avocado added a nice flavor to the entire dish, but then I'm nuts about avocado.

For the leftovers, I didn't have avocado so I subbed a poached egg.  Now that was very tasty!

I recommend the dish, it has some versatility which is nice.

Serves 4

8 center-cut bacon slices, chopped **skip if vegetarian

photo from cookinglight.com

1/2 cup whole buttermilk
1 tablespoon plain whole-milk Greek yogurt
1 tablespoon chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 2/3 cups Perfect Quinoa  (below)
2 cups halved cherry tomatoes
1 ripe avocado, sliced

Cook bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 5 to 6 minutes. Place bacon on a plate lined with paper towels to drain.

Whisk together buttermilk, yogurt, chives, salt, and pepper in a bowl or glass measuring cup.

Divide quinoa evenly among 4 bowls. Sprinkle bacon evenly over each serving; top each with 1/2 cup tomatoes and one-fourth sliced avocado. Drizzle with 2 1/2 tablespoons buttermilk-chive dressing.

Perfect Quinoa  (Ckng Lght, Sept 2018)

1 cup uncooked red quinoa
1 3/4 cups water
1/4 teaspoon kosher salt

Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. Bring quinoa, 1 3/4 cups water, and salt to a boil in a saucepan over high. Cover and reduce heat to medium. Cook until liquid is mostly absorbed, 12 to 15 minutes.

Remove from heat, and let steam, covered, 10 minutes. Drain any excess cooking liquid.

The Soldier by Neal Asher

The Soldier by Neal Asher

My rating: 2 of 5 stars


Jacket Blurb:  In a far corner of space, on the very borders between humanity’s Polity worlds and the kingdom of the vicious crab-like prador, is an immediate threat to all sentient life: an accretion disc, a solar system designed by the long-dead Jain race and swarming with living technology powerful enough to destroy entire civilizations.

Neither the Polity or the prador want the other in full control of the disc, so they’ve placed an impartial third party in charge of the weapons platform guarding the technology from escaping into the galaxy: Orlandine, a part-human, part-AI haiman. She’s assisted by Dragon, a mysterious, spaceship-sized alien entity who has long been suspicious of Jain technology and who suspects the disc is a trap lying-in-wait.

Meanwhile, the android Angel is planning an attack on the Polity, and is searching for a terrible weapon to carry out his plans?a Jain super-soldier. But what exactly the super-soldier is, and what it could be used for if it fell into the wrong hands, will bring Angel and Orlandine’s missions to a head in a way that could forever change the balance of power in the Polity universe.

In The Soldier, British science fiction writer Neal Asher kicks off another Polity-based trilogy in signature fashion, concocting a mind-melting plot filled with far-future technology, lethal weaponry, and bizarre alien creations.

Read for August book group.

I'm not even going to try and distill the premise of one of Asher's books. If you've read any of his work, you'll know what I mean. If you haven't ready any, and you enjoy grandiose space opera, engaging characters, and complex plots, I would suggest starting with Gridlinked or Prador Moon.

I also ended up reading this as an audio book, which I normally don' t do but I was pressed for time and thought "reading" it in the car and on the plane would help. I didn't finish in time for book group.

Nearly two weeks later, I realized I wasn't going to finish it. I lost interest. This installment felt like Asher took all the loose ideas bouncing around in head and crammed them into this book. One book group member said he had to keep pulling up wiki to figure out who was who and what book we read that character in. Not the best way to enjoy a book. We pretty much agreed, too much! It was like a great big huge info dump and the plot was just...lost.

We also wondered, not having finished the Transformation series, how a war drone ended up stapled to the Prador Captian's wall.

And when did Dragon become female?

And was the book title referring to just The Soldier? Or that all the characters in this book were soldiers in some aspect?

And don't get too attached to any one character - there is a good chance they'll be eliminated.

BUT! The Clade (sp?), is way cool.

So, not my favorite Asher book. Not the book groups favorite installment. We'll probably read the rest when they come out, because we really enjoy his books, just...not this one.



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Recipe Review from 9/10/2015

Back from vacation.  Back into the usual routine.  After being on the road for a week, we wanted to eat a bit lighter so I planned for several vegetarian meals.   These were all designed to serve four, so I could make one night and have leftovers later.  I HEART leftovers!  All were recipes that could be done after work, though I will maintain, Cooking Light's prep time is about 20-30 minutes off. 


The Meal Plan:
Sun - Southwest style sweet potatoes
Mon (yoga) - leftovers
Tues - Skillet Eggplant
Wed - Creamy Corn Risotto
Thurs - leftovers
Fri - leftovers

Lunches:  Husband - veggies     Me:  Greek Salads


Southwest Stuffed Sweet Potatoes (Ckng Lght, Sept 2018) vegetarian
Tasty, zingy and if you have a microwave, this will probably come together in about half an hour.  I do NOT have a microwave, so I grilled them.  I also grilled the tomatillos and jalepenos while I was at it. 

The tomatillo "sauce" had more zing! than I was anticipating - if you are heat sensitive or there are little taste buds involved, make sure you seed the pepper. 

Both of us enjoyed this dish, and it is something I would consider making again.  If offering to company, add a side of cornbread to round out the meal.

Serves 4
3 small tomatillos, husks removed

photo from cookinglight.com

3 garlic cloves, unpeeled
1 small jalapeo (about 1 1/2 oz.)
1 (15-oz.) can unsalted black beans, rinsed and drained
1/2 cup cooked quinoa
1 1/2 tablespoons fresh lime juice
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, divided
4 (8-oz.) sweet potatoes
1/4 cup chopped white onion
2 tablespoons chopped fresh cilantro
1/2 cup plain 2% reduced-fat Greek yogurt
1 ounce Cotija cheese, crumbled (about 1/4 cup)  I used feta because I had it on hand
1 teaspoon hot sauce
Fresh cilantro leaves (optional)
Thinly sliced white onion (optional)

Preheat broiler to low with oven rack 6 inches from heat. Place tomatillos, garlic, and jalapeño on a rimmed baking sheet. Broil until well browned, 15 to 18 minutes, flipping vegetables halfway through broiling. Let cool 5 minutes. Remove and discard jalapeño stem and garlic skins.

Stir together beans, quinoa, lime juice, oregano, cumin, and 1/4 teaspoon salt in a medium bowl; set aside.

Prick potatoes all over with a fork. Place on a microwave-safe plate and microwave at high until just tender, 10 to 12 minutes. Pulse broiled tomatillo, garlic, and jalapeño in a food processor 4 times. Transfer to a bowl; stir in chopped onion, chopped cilantro, and remaining 1/4 teaspoon salt.

Stir together yogurt and cheese in a bowl. Split potatoes lengthwise; fluff flesh with a fork. Top evenly with bean mixture, tomatillo salsa, and yogurt mixture. Drizzle evenly with hot sauce. Top with cilantro leaves and onion slices, if desired.

Creamy Corn and Mushroom Risotto (Ckng Lght, Sept 2018)  vegetarian
I do enjoy a good risotto and this one was quite good.  I did sub a bag of frozen corn for the fresh - just as tasty and not so messy to prep.  That was the only significant alteration to the recipe.  I was able to let the rice do its thing on the stove while I cleaned up the kitchen and set the table.  I would make this again.  Recommended. 

Serves 4
4 1/2 cups water

photo from cookinglight.com

2 cups fresh corn kernels (from 5 ears), divided 
I used 1 16oz bag of frozen corn - much less messy
2 tablespoons olive oil
1 1/2 cups chopped fresh mushrooms
1 cup chopped yellow onion
1 cup uncooked Arborio rice
3 garlic cloves, minced
4 teaspoons fresh thyme leaves, divided
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
1 1/2 tablespoons unsalted butter
5/8 teaspoon kosher salt
2 tablespoons toasted pine nuts

Process 4 1/2 cups water and 1 cup corn in a blender until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a large measuring cup; discard solids. Add water, if necessary, to equal 4 1/2 cups. Transfer to a saucepan; bring to a simmer over medium-high. Reduce heat to low.

Heat olive oil in a Dutch oven over medium-high. Add mushrooms, onion, and remaining 1 cup corn. Cook, stirring often, until onions are translucent, 4 to 5 minutes. Add rice, garlic, and 2 teaspoons thyme. Cook, stirring constantly, until rice is toasted, 1 to 2 minutes. Add wine; bring to a boil, and cook, stirring occasionally, until liquid is almost evaporated.

Stir in 2 cups corn broth; reduce heat to medium-low, and cook, stirring often, until broth is almost absorbed, about 10 minutes. Add 1 cup corn broth, and cook, stirring often, 5 minutes. Repeat with 1 cup corn broth. Remove from heat. Stir in 1/4 cup cheese, butter, salt, and remaining 1/2 cup corn broth. Divide among 4 bowls; top evenly with pine nuts, remaining 2 teaspoons thyme, and remaining 1/4 cup cheese.


Greek Eggplant Skillet (Ckng Lght, Sept 2018)  vegetarian
Another tasty dish!  I did grill the eggplant, because really - a 16 oz eggplant is not going to fit in a regular skillet.  Plus it's one less dish to clean up when it's on the grill.  While the eggplant was grilling, I cooked the tofu.  Now, I have never had any luck with cooking drained/dried tofu in oil.  And I didn't again.  First batch stuck to the pan.  I washed the pan out and cooked the second batch in a dry skillet, which works so much better for me.  Rest of the dish I assembled as directed.  I would make this again if I can grill the eggplant - so probably not a winter dish.  Recommended.

Serves 4
7 tablespoons olive oil, divided

photo from cookinglight.com

1 (14-oz.) pkg. extra-firm tofu, cubed
1 large (about 16 oz.) eggplant, cut into 1/2-inch-thick slices
1 (28-oz.) can whole peeled tomatoes (such as San Marzano), drained and chopped
2 garlic cloves, grated
1 teaspoon chopped fresh oregano, plus more for garnish
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 tablespoons crumbled feta cheese
Chopped fresh mint

 Preheat broiler with an oven rack 6 inches from heat.

Heat a large cast-iron skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add tofu; cook until browned, about 5 minutes. Remove tofu from skillet. Add 1/4 cup oil and eggplant slices in a single layer; cook, without stirring, until browned, about 4 minutes. Flip eggplant slices; cook until tender, about 4 minutes. Remove skillet from heat.

Combine tomatoes, garlic, oregano, cinnamon, cumin, salt, and crushed red pepper in a medium bowl.

Top eggplant evenly with tofu. Spoon tomato mixture over eggplant and tofu. Drizzle with remaining 1 tablespoon oil; sprinkle with feta. Broil until cheese begins to brown, about 4 minutes. Garnish with chopped mint and oregano.

Greek Chickpea Salad (Ckng Lght Sept 2018)  vegetarian
This was my lunch for the week. The premise of the article is assemble once, eat four times.  I admit, I love dishes/recipes/ideas like this.  It's a pretty straight forward recipe, you just need four equal sized lunch containers to put it in.  I did need to pack some string cheese for a few extra calories to get me through the afternoon to dinner at 6p.  Recommended!

6 cups torn romaine lettuce
1/2 cup vertically sliced red onion  let's not offend any coworkers...
1 (15-oz.) can unsalted chickpeas, drained and rinsed
2 cups halved grape or cherry tomatoes
2 cups half-moon English cucumber slices (from 1 cucumber)
I used a zucchini
16 pitted kalamata olives (about 2 oz.)
4 ounces feta cheese, cut into 8 slices
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 garlic clove, grated  skipped, don't like the taste of raw garlic in my dressing

Arrange 1 1/2 cups lettuce and 2 tablespoons onion in each of 4 (4-cup) bowls or containers. Top each serving with 1/3 cup chickpeas, 1/2 cup tomatoes, 1/2 cup cucumber, 4 olives, and 2 cheese slices.

Whisk together oil, vinegar, oregano, pepper, salt, and garlic in a small bowl. Serve about 2 tablespoons dressing with each salad.

Recipe Review from 8/27/2019 - Catch up!

A bit of catch-up here - missed one recipe the week we left for Oregon. 

The Meal Plan:
Sat:  French Roast Chicken
Sun: out for lunch;  leftover chicken for supper
Mon (yoga/bkgrp/legion) - leftover chicken
Tues/Wed - Clean out the fridge!    :)


French Onion Roast Chicken  (Ckng Lght, Sept 2018)  gluten free
This was part of a "Cook 1x, Eat 3x" menu, but I only got through this first recipe.  The extra chicken was shredded and tossed in the freezer for another day. 

This could easily be adapted for just one bird.  We enjoyed this - I do think some additional roasted veggies would have complimented this very well.  Some fall veggies especially, to balance out the sweetness of the onion.   The onion mix did store in the fridge and re-heated well, which is good to note.  Recommended.

photo from cookinglight.com

2 tablespoons olive oil
1 1/2 pounds yellow onions, vertically sliced
2 tablespoons chopped fresh thyme, divided
1 3/4 teaspoons kosher salt, divided
1/4 cup dry white wine
1/4 cup unsalted butter, softened
1 teaspoon black pepper
2 (3-lb.) whole chickens, spatchcocked (butterflied)

Preheat oven to 450°F. Heat oil in a large skillet over medium. Add onions, 1 tablespoon thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.

Combine butter, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.

Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, about 35 minutes. Let stand 10 minutes. Remove and discard skin; slice meat. Using a slotted spoon, reserve 1/2 cup onion mixture. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers in refrigerator up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.

Traveling Hwy 2, 2018 (Part II)

So the first part of the trip concluded when we dropped the Folk's off at the airport after we finished visiting the Sister and Family. It was another early start to get from from Corvallis, OR, back up to Portland. We were rolling out the driveway by 630am, and made it to the Portland airport by 830am. Not bad for Tuesday morning rush hour traffic!

And then our next adventure began! This had two aspects to why this part of the trip - one) the Husband wanted to see his childhood stomping grounds in Sandpoint and Clark Fork, and two) we wanted to drive Hwy 2.

Tuesday (Sept 4); swapped out rental cars (it was cheaper to check Car A back in and rent Car B for the drive back) and we were on our way to Spokane via the Columbia River George. We needed to put some miles behind us (after the 90 miles we had already driven) so we only stopped at Bridal Veil Falls. Would have done Multomah, but that would have taken more time that we really had. As it was, we rolled into Spokane about 8pm.

Wednesday (Sept 5) - We wandered the Spokane Riverwalk (alas, the best part was under re-construction) and enjoyed breakfast on the river. I made a point to stop at Paradise Fiber yarn store (I had been there before and wanted to go back) and then headed up to Idaho. Sandpoint was our first destination so The Husband could re-visit where he lived for a handful of years when he was 7ish. THEN we realized we were running behind because we forgot about the darn time change and needed to hightail it to Kalispell where our AirBnB lodging awaited. Rolled into there about 8pm. A bit later than we anticipated.

Spokane Falls, Spokane MT

Sandpoint ID

Thursday (Sept 6) - Time to start putting serious miles on. Up and over the Rockies, didn't go through Glacier because the Highway to the Sun Road was closed (I'm assuming due to the fires). This is really where our Hwy 2 trip really starts. Glasgow, MT, was the evenings destination, and we stayed at the newly renovated Rundle Historic Hotel.

Friday (Sept 7) - Drive drive drive!  A brief stop at Theodore Roosevelt National Park,  then on to Minot, ND. Dakotah Rose B&B .  B&B was absolutely lovely and breakfast was so tasty and filling!

Saturday (Sept 8) - Drive drive drive!  Duluth. Back in town by 430ish -had to drop of the car by 5p. Home and unpacked by 7p. We had great weather the entire trip, pretty much 75* and sunny the entire time. Mornings and evenings were a bit crisp starting at 45* or 50*. It rained only once the entire time, and it was on our drive back through North Dakota. Enough to wash the bugs off the car. Leaves were turning across the entire Northern part of the States, interestingly - more so in Oregon and North Dakota than here. It was good to get home and have a day to unwind before heading back to work.

Looks photo shopped, but it's not!

Stay tuned for our next adventures! We'll be heading back out west later this Fall!

Corvallis, OR 2018 (Part I)

Ack! and Ugh! I didn't realize that this post wasn't displaying properly! Whoo! was the background HTML screwy. Fixed!

I've been off on adventures again - back to the West Coast of Oregon to visit the Sister and family. For this trip, The Husband and my Folks's came with. The Parental Units flew back, while the Husband and I drove. So this review will be broken into two parts.

 Part I: Corvallis, OR Thursday (Aug 30) - A very early flight out of Duluth had us up at 330am to get to the airport by 4ish for a 530ish flight to Minneapolis. We had a three hour lay over in Minneapolis, which was nice, then off to Portland. We were on the ground by 1030a, picked up the rental car, and lunch at McMenamins-Kennedy School. My Sister has taken me there before, but it was new to the rest of the gang.

Then off to Corvallis (a 90 minute drive). We did stop at Firesteed Winery - I've noticed several trips they were just off the highway AND they are a wine we can get here. Not the snazziest tasting room - more of a taste, buy and go place, not a sit and linger place. Which was fine. After that checked the Folk's into their AirBnB accommodations (very nice and only a couple miles from the sisters!) and then met up with the sister and family.

I can safely say, I was darn tired after a 330am start and full day of travel!

Friday (Aug 31) - My Sister, Dad and The Husband went crabbing with the Sister's friend in Newport, OR, on the Yaquina river and a little bit out on the ocean. 20ish crabs, and they got to see a couple whales!

Newport, OR

Mom and I spent the day in downtown Corvallis, exploring shops and enjoying lunch. We enjoyed the BIL's and Nephew's company while hanging out on their deck later in the afternoon waiting for our seafarer's to return.

Saturday (Sept 1) - We grabbed the Nephew and went back to Newport. Lunch was at Rouge Brewery, then Folk's took the Nephew to the aquarium while the Sister, The Husband and I wandered the shops in Newport. The place was buzzing with activity due to the holiday weekend, which makes it a fun and vibrant atmosphere.

Because The Husband and I drove separately, we took a detour on the way back to explore two covered bridges of Benton County and discovered a little winery nestled in the valley along the river. So we stopped and hung out for a while. The Harris Bridge Vineyard specializes in Vermouth and dessert wines, and in a couple years, will have brandy.

Harris Covered Bridge, Benton Co, OR

Sunday (Sept 2) - Sunday had the Sister, The Husband and the Sister's friend went fishing on one of the reservoirs east of town. The Folks, Nephew and I went to the local Raptor Rehabilitation center for an open house tour, and afterwards, I took Mom and Dad back to the winery by the covered bridge and we hung out for a long while.

Monday (Sept 3 -) Sister bowed out of a winery run, so I took the Folks and The Husband to the Olive Mill Company (Oregon olive oils!) and Red Ridge Vineyards plus one other winery. We enjoyed a tapas platter and a bottle of wine at winery while overlooking the Willamette Valley WITH a view of Mt. Hood and Mt. Jefferson. Probably the highlight of the trip.

Mt. Hood is in the middle...really!

Tuesday (Sept 4) - Dropped the Folks off at the airport, swapped out rental cars (it was cheaper to check Car A back in and rent Car B for the drive back) and we were on our way to Spokane via the Columbia River George.

Bridal Veil Falls

Thus ends Part I of the trip! Check back later this week for Part II.