Sweet!

The beautiful lilac bushes here are the Lodge are budded and starting to bloom!  Their delicious scent perfumes the air in the meadow and at the orchard.  Come and "sniff" for yourself!  Weather dependent, it looks like we will enjoy them to mid-May.  Let us know if we can add a vase in your room if you are able to make it over here these next few weeks.  

Leavenworth was featured in Singletracks Magazine's recent article as WA premier mountain biking capital.  We have great trails here at the lodge as well as the area.  Check it out!  http://www.singletracks.com/blog/mtb-trails/the-51-mountain-bike-capitals-of-the-united-states/11/ 

Now that's a view! 

Lupine, indian paintbrush and so many more wildflowers are on their way! 

April showers bring May flowers!  Winter snows are receding as temperatures warm, rivers rise with mountain melt off and the mountain returns to green and wildflowers.  Hiked the Overlook trail this morning with "mom" (Kathy) and we saw lots of avalanche lilies, spring beauty and wood anemone.  A few patches of snow here and there and a few trees hanging low we had to walk over, under or around, but it was gorgeous!  Stellar blue skies,  sunshine on a crisp morning, bird song, elk tracks and snow-capped Cascades... living here doesn't get much better!  Come join the party!  Love, Millie 

It's rough being an animal at Mountain Home Lodge... here is my brother Jack "working" at the resort.  Someone has to take care of capturing the rays and enjoying a guest's lap and Jack is our man!  

Chocolate is not good for me, a dog, but it's a favorite of my family!  Last night we celebrated our neighbor Stan's retirement with a fun dinner and mom served these decadent baby cakes to everyone's delight.  Thought I would share the recipe with you, my pals - - enjoy!  - Millie 

From Nigella Lawson's cookbook: How to be a Domestic Goddess:

Ingredients: 

4 TBSP unsalted butter, softened + more for greasing the dishes  

12 oz. best bittersweet chocolate, chopped  

4 large eggs

1/2 c sugar

salt

1 tsp vanilla extract

1/3 c flour

Preparation:

1.  Unless you are making these up in advance, preheat oven to 400 degrees, putting in a baking sheet at the same time.  Butter the insides of six 6-oz baking dishes.  Line base with a parchment circle traced from the base atop the butter. 

2.  Melt the chocolate over low heat in a small saucepan; set aside to cool.  In a medium bowl, beat eggs with a pinch of salt until frothy; set aside  Using electric mixer, cream butter and sugar together.  Gradually beat in the eggs then the vanilla.  Add flour and mix well.  Add chocolate and blend until smooth.  

3.  Divide the batter between the 6 dishes.  Quickly arrange dishes on top of HOT baking sheet and return to oven.  Cook for 10-12 minutes ( the extra 2 minutes will be needed if the batter was refrigerator cold). Bake until firm and dry on surface. 

4.  Immediately tip cakes onto shallow bowl or small plates.  Serve with ice cream or whipped cream.  Yummy!!! 

Hi friends... my pals from last weekend sent over some great shots from our weekend adventures I can show you.  I had a blast sharing the trails with them snowshoeing and running down the sledding hill at record speeds.  Basking in the sunshine on the decks was perfect with my bro & sis cats, Cracker and Jack, joining in for lots of attention!  We 3 are very spoiled "pets"!  With just a month left of snow before the spring thaw, you better call asap to join in this seasons fun.  I am ready to show you our kingdom of fun... Millie Vanilli, the Concierge! 

Her highness Millie and her mountain kingdom

Guess what?  Talented guests Jennifer and Colin are here on their honeymoon and they were kind enough to create snow animals for us!  Millie!!! 

Joy and Jolly, jr.

Hey... Millie here.  I am having a great time playing on all the fresh snow.  The season is turning into a great one.  With the 2" of new snow received overnight we have now broken over 100" of total snowfall on the mountain for this winter season!  We have recorded 102" (that's 8 1/2'!!!) ytd with currently 3-4' in the meadow.  It is gorgeous and skiing, sledding and snowshoeing are great.  MLK Weekend guests had a ball playing in the snow and enjoying Chef's delicious cuisine.  My pals B&R from OR helped rebuild the snowman and added a new pal.  Meet Joy and Jolly, jr... our newest MHL snowfolk!  Come on over to play ... I'm anxious to trek on your adventure with you...  

Winter is here in the Cascades and we are loving all the snow and cold nights.  When we have our days off each week we like to enjoy our dinner by the fire with a big bowl of soup, warm crusty bread and a glass of wine... Tried this new one last week and loved it... bet you will too.  besides being delicious, it comes together in about an hour!  Found on Food 52, a neat food blog you should check out...

Smokey Minestrone with Tortellini & fresh basil or parsley pesto.. your choice!

Ingredients:

2 slices bacon, chopped

3 TBSP olive oil, divided

1 leek, chopped

3 carrots, chopped

1 large onion, chopped

2 celery stalks, chopped

1 zucchini, chopped

1 potato, chopped

1 can (15+/- oz) chickpeas, drained and rinsed

3-6 garlic cloves, to taste

1 c kale, chopped

1  28-oz can San Marzano tomatoes

4 c chicken or vegetable stock

1  9-oz pkg all natural cheese tortellini

1 c fresh basil or parsley leaves

2 TBSP pine nuts

parmesan cheese and balsamic vinegar for topping at service to taste

Directions:

Heat 1 tablespoon olive oil over medium heat in a large pot and add the chopped bacon, stirring until they begin to brown. Add 2 more tablespoons of oil and add the chopped onion, garlic and leek. Continue to cook, stirring occasionally, until softened. After it's softened, add the chopped carrots, zucchini, celery, and potato. Stir for another minute or two, and then add in the stock, chickpeas, and tomatoes, crushing them with your hands as you go. Bring the soup to a boil, reduce heat, and simmer for 30 to 40 minutes, until the potatoes are just tender.

Take a whiff of the delicious aromas now swirling around your kitchen, and set to work whipping up the pesto. First, toast the pine nuts. Then, chop the fresh basil or parsley—then, chop it some more. You want it to be very fine. Add in the pine nuts and garlic and chop them too.  Set aside.

Once the soup has simmered for 30 to 40 minutes, add the chopped kale and the tortellini. Cook for another 5 to 7 minutes, until the tortellini is done, but not soggy, and serve immediately. Garnish with a spoonful of the pesto, a sprinkle of Parmesan, and a few drops of balsamic vinegar, if you have some handy, and buon appetito!

Our guest Lynn posed outside the front entry to help illustrate the wonderful snow we have piled on this season.  We had another foot after she left this week and the forecast is for another 8" or so this Saturday!  We are loving it!  The trails for back-country skiing and snowshoeing are great and ready for your next adventure!  Give us a ring, or check our availability online, if you can make it over the next few months... space is very limited but we will try our best to find a spot to get you in on the fun!  Millie is having a ball trekking the trails!