Umqua lighthouse at night

rhmahoney · Aug 8, 2007

Brewers and I toured the Umqua lighthouse this afternoon. The 65 ft tower stands atop a sand dune bluff south of the river and harbor. It has a huge first order fresnel lens that gives off a signal of 2 white flashes followed by one of red. On the inland side are tall trees. We were advised to return after dark to see the three beams of light shining out to sea and marching through the trees. A magical sight!

The 3 of us were using the railing of the observation platform to brace our cameras for ightime shots when another car came in. Out piled a family with a loud obnoxious woman who would not quit talking and repeatedly obstructed our camera views. I was secretly happy when she tripped on the unlighted steps and landed on her fundament.

BernieD · Aug 8, 2007

Russ

I've added a few more shots of the lighthouse with the red lights dancing around the trees, a close up of the Fresnel lens and a shot of the sunset over the triangle. That is where the Winchester Bay Oyster Farm grows it's oysters.

Tom · Aug 8, 2007

You guys sure know how make a (bad) picture-taker like me feel inferior; I'm still trying to get good shots in daylight

Betty Brewer · Aug 8, 2007

BernieD said:
That is where the Winchester Bay Oyster Farm grows it's oysters.

Yes Bernie,
The Umpqua Agriculture project grows oysters there suspended on ropes so the oysters never touch bottom. I ordered them at Griffs last night as an appetizer and yes they are smooth with no grit at all. Terry chose to order fried clam strips and Russ ordered the deep fried oysters, just not the same!

Betty

Wendy · Aug 8, 2007

Betty Brewer said:
Yes Bernie,
The Umpqua Agriculture project grows oysters there suspended on ropes so the oysters never touch bottom. I ordered them at Griffs last night as an appetizer and yes they are smooth with no grit at all. Terry chose to order fried clam strips and Russ ordered the deep fried oysters, just not the same!

Betty

You mean you ate them raw??? Ick.

Wendy

Tom and Margi · Aug 8, 2007

Oh, Russell -- you never fail to put a smile on my face. I had to google "fundament" to learn for sure that it meant exactly what it sounded like it should mean.

If you have time after the FMCA rally, check at Costco to see if they still have Alaskan razor clams for sale for $7.99 per pound. We bought ours in Eugene. We recently paid $15 per pound at the Winchester Bay oyster farm store and again in Reedsport at the fish market on the corner. Shake them in seasoned flour, dip them in egg with a little milk, role them in Italian bread crumbs and fry them in an olive oil/butter combo just long enough to make the breading golden brown. If you overcook them, they'll taste like inner tubes. Done right, they taste a lot like abalone. If you have leftovers (fat chance at our house), they're good cold the next day for a snack.

Margi

Tom · Aug 8, 2007

Russ sure does have a way with words Margi ;D

Ron · Aug 8, 2007

Thanks for sharing the photos. Are you sure Terry or even Russ didn't instigate the trip.? ;D ;D

As for the oyster I think we would just as soon settle for fried clams.

Ned · Aug 8, 2007

I'll stick with steak, thank you.

BernieD · Aug 9, 2007

wendycoke said:
You mean you ate them raw??? Ick.

How else would you eat them ;D ;D. I go thru a pint container all by myself.

The only better oysters on the coast were the Kumomotos at Clausen Oysters in North Bend.

Alaskansnowbirds · Aug 9, 2007

Ned said:
I'll stick with steak, thank you.

I'll second that!!!

Tom · Aug 9, 2007

The thought of oysters without sand/grit is inviting, but do they have the salt taste? Some friends who live on the coast in Santa Cruz, CA recently brought some fresh oysters to our boat and they were outstanding, although very slightly gritty.

BernieD · Aug 9, 2007

Ned said:
I'll stick with steak, thank you.

After I have 5 or 6 dozen I'll agree with you

Tom · Aug 9, 2007

Folks who didn't grow up on the coast don't really appreciate seafood ;D

Having grown up in a small country that was bounded on 3 sides by water, seafood was an integral part of our diet

BernieD · Aug 9, 2007

Tom said:
The thought of oysters without sand/grit is inviting, but do they have the salt taste? Some friends who live on the coast in Santa Cruz, CA recently brought some fresh oysters to our boat and they were outstanding, although very slightly gritty.

What makes the Umpqua oysters so good is that they are grown in the sea (with a salty taste) and don't touch the ocean floor or pilings.

Tom · Aug 9, 2007

They sound good Bernie. Must make a note to try them if we're in the area.

rhmahoney · Aug 9, 2007

I'm with Ron. I'll stick with clams as Mo's clam chowder.

Margi, your fried clams sound delicious... but also sound like too much work for this bachelor!

Betty and I are testing recipes in my new adventium oven. The work load is more my style: oil the black metal tray, place meat on tray, push a few buttons, remove and serve when the bell rings.

Tonight we had boneless leg of lamb with rosemary. Betty did baked potatoes, a salad, and a superb wine from Sandpoint Idaho. A few nights ago I did strip steaks the same way and topped them with lion's mane mushrooms sauteed with onion and garlic to which I added the meat drippings...yum.

In both cases the meat came out delicious but a stage too done (medium well). I will start adjusting the times back a bit next experiment.

Tom and Margi · Aug 9, 2007

What new aluminum oven? I must have missed something?

OK, next time we get together, Tom will fry razor clams for you (if we can find some at the time, of course) and you can demo your new oven for us. Deal?

Barb · Aug 9, 2007

Code:

oil the black metal tray,

Russ,
When I'm using the metal tray.........I place my food on a pizza pan. And place the pan on the metal tray. I think is makes for easier clean up. And if you have more than one thing to cook, you can than use the tray, or another pizza pan. I have been very successful using this method with speedcook. But than I'm just a simple cook. Cube steak and brats.

Barb

BernieD · Aug 9, 2007

rhmahoney said:
I'm with Ron. I'll stick with clams as Mo's clam chowder.

Russ

I just had to move Mo's down to second place. While driving around the Tillamook area we stopped for lunch in Netsart at the Schooner Inn. As good as Mo's clam chowder is, Schooner's was even better. Mo's does have the advantage of sites close to where we've stayed. Schooner had excellent fried razor clams and a fried oyster Po' Boy to die for

Umqua lighthouse at night

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