One Reason I Choose Organic

The sharp scent alerted us to onion fields before we could see them. The green tops poked up from neat hummocks that ran beside the road for nearly a mile. Along the highways crops were laid out like quilt squares, potatoes and alfalfa and onions and beets all stitched together with dirt roads. Very pastoral and lovely. Then we paused to watch as a small plane swooped low over a cornfield, and sprayed out a thick mist of pesticide. A bit farther down the road, we came across this sign:

Think I’ll take my veggies without the synthetic chemicals.

Luxury & Extravagance

It’s been an indulgent week at Propane Kitchen. Not only did we tour Grand Coulee Dam, hike to a lake still dotted with ice, listen to accordion music played by a man wearing animal fur and marvel at Mt. Rainier & Mt. St Helens, we also stayed with Patrick’s friends and work colleagues, enabling us to take real showers multiple days in a row. I can’t stress enough what a treat that is.

Plus, thanks to a snafu with some reservations months ago, we stayed at the posh Hotel Monaco for free last night, and I’m writing this from a giant-sized bed while Patrick is out getting bagels. Continue reading

Glacier National Park

Limited Internet makes keeping this current a bit challenging! The past four days we’ve been in Glacier National Park, hiking and gawking and trying to stay dry. It’s been stormy, with the steep mountains draped in clouds and rain every night. Many of the trails are still closed due to snow.  Still, wildflowers are abundant as if a careless gardener threw open packets of seeds all along the roadways and valleys.  Continue reading