Putney Woods Trail of Wind Fell Loop I Trail Cooking
Sunday's adventure was an end of the hike at Putney woods at the southern end of Whidbey Island. This was my second hike at Putney woods, and I'll be blunt… it's not my favorite place to hike on the island. It's well maintained, used a lot, but it's missing. Kirk and I were talking about […]

Sunday's adventure was an end of the hike at Putney woods at the southern end of Whidbey Island. This was my second hike at Putney woods, and I'll be blunt… it's not my favorite place to hike on the island. It's well maintained, used a lot, but it's missing. Kirk and I were talking about it, and what it reminds us of is all the clearcut land in King County that then grew without good tree stewardship, then a hike was put in place (a good example is the Henry's Ridge area in Maple Valley, Wa which we used to do often out of season when we lived there). The cards can be found via the link above in my original post.

We parked in the main parking lot, next to Lone Lake Road and went under the sign.

We took Trail of Wind Fell through the very poorly managed section of forest. It desperately needs to be cleared up and is very unhealthy. It's not very scenic to say the least, although there were some great mushrooms to be discovered.

As the trail becomes Canterberry the forest gets better. Ferns, salal, and evergreen bilberry with alders are more common here.

Kirk and the boys in front of me. This section was very open to the sun, cutting out the cold.

When we got to a multiple intersection we drew lots and decided to go through Wuthering Heights. Hmmmmm. Maybe not the best random choice. It's a brutal straight line trail, little more than a stretch for mountain bike tires and water ... I would say avoid this one, and at least we went up, not come down. I'm not sure I would have done it without slipping.

However, at the top is a picnic table for relaxing and other junctions.

We continued down Wuthering Heights and were rewarded with a beautiful trail through the woods.

This section is quite pretty and might endear Putney.

We shot on Coyote.

As with the upper heights of Wuthering, this section was pretty.

There were a lot of mushrooms.

However, it was a nice open wood due to the fall of many dying or dead trees over the past year. Again, not healthy wood, but at least the soil was healthy.

Yellow mushrooms.

Tiny yellow mushrooms growing on a felled tree.

We turned onto Rocky Road and then onto Trail of Wind Fell to do the loop.

On the Wind Fell side, there was this… ..hobbit hangout. It was a pit dug deep enough (I could have gone in). Lined with sheets.

A half-roof had been built on it. Has the forestry school gone mad?

And the mushroom altar.

Someone was busy ……

Parking is free, dogs are welcome, as are bicycles and horses. It's deer hunting season until the end of the year, so always be careful to be seen. Weekends are busy, but I'd be careful midweek. Make sure you take a card (see the link above at the top for them).

~ Sarah



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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