day three: the invasion of the banjos

Seen on a t-shirt at camp.

I admit, I didn’t think this through.  I knew that bluegrass music contained banjos, I really did.  I guess I didn’t think there would be so many of them here at camp.

When DMP and I drove out of the Centre to tour part of the lake and eat breakfast, I saw a banjo player under a tree.  There was another next to a bush, one sitting on a chair in the middle of a field and two perched on picnic tables in front of the cabanas.

It was as if they sprung whole from the earth.

“They’re everywhere,” DMP gasped.

I began to feel queasy.

It was only the beginning.  Later in the afternoon we watched banjo players appear all over the camp.  It was truly frightening.  I am not a big banjo fan.  Not.  At.  All.

Anyone who plays violin knows what awful sounds come out of it when played badly–sort of like dying cats screeching–so a fiddle is right up there on the list of instruments guaranteed to make one’s ears bleed.  The banjo’s volume is what gets to me.  Banjo Man’s practice sessions echo through the house, no matter where he plays, which leaves me no place to hide.  At least the fiddle has a mute.

We went to the store and bought ear plugs, rice crackers, granola bars and Diet Coke.

At the Meet-And-Greet BBQ, the first person who introduced himself was a banjo player.  He was also an airline pilot who travels with a folding, portable banjo so he can practice in hotel rooms.  He and his banjo-playing fans were staying at the Lodge, too.  They were all very enthusiastic about being at camp again.

OMG.

I would meet a lot of banjo players over the next six days.  They were easy to spot.  Most of them were between 60 and 90 years old.  Male.  They like to practice, and they like to jam.  They love their banjos.  They love the sounds their banjos make.

Nick Hornbuckle.

Sigh.

He calls himself “Spider Monk”.

I later counted the number of students in the five banjo classes:  35.  There were teachers, which brought the count to 40.  Plus others who simply brought along their banjos and took classes in dobro or guitar or singing.  I’m guessing there were easily 55 banjo players bouncing and twitching and plucking around camp.

They are a cheerful, friendly, energetic group of musicians.

It took me several days to get over Banjo Shock, though.

Sunday afternoon we met our instructors and had a one hour introductory class.

Note to self:  next time you sign up for Old Time Fiddling classes, learn a few Old Time Fiddle tunes ahead of time.

There were nine of us.  Three of us were over 55.  One of us (ahem) had never heard “Angeline the Baker”.

Among other songs.

I was clearly in over my head.

DMP was having the exact same experience in her Intermediate Mandolin class.  The two of us compared notes at 6:30, assured each other that we could do this, then headed off to the initial camp meeting and the “Beginners Jam”, where DMP got behind the mike and led everyone in “New River Train” and I actually played “Midnight On The Water” (because I was one of three people who knew it, thank you Carrie Rodriguez).

Our fellow beginners looked impressed.

It would be the last time we impressed anyone, unless you count coming up with three bags of microwave popcorn from the dobro player down the hall for Thursday night’s jam in the Lodge.

Yes, there would be a nightly jam in the Lodge’s living room, on the other side of the wall from our room.   The guys were really happy to be playing together again.

 We put in ear plugs and went to bed.

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labor day notes

Miscellaneous goings on here during the last weekend of the summer…

Must be the “last hurrah” for houseboats.  One of them has spent two days cruising up and down the bay.  I can’t figure out why.  Maybe someone is getting a driving lesson?

The ospreys are acting strangely.  Two of them have been doing their swooping figure eight dance for several hours outside my window.  It’s fun to watch, but I’m not sure what the point is.  I think they’re simply having a good time in the breeze.  I should google that when I finish writing this book.

photo by jokulhlaup

The lime green speed boat is back this weekend, along with its loud rap music.  It’s not as loud as it was previous years, and not as obnoxiously close to the shoreline.  Still, the kayakers and fishermen sharing the bay with them do not look happy.  I have ear plugs.

Some of the neighbors had a midnight skinny dipping party last night.  I wonder if they knew how sound travels on the water?   The girls enjoyed screeching and screaming and describing their naked body parts while jumping off the dock and splashing around in the water.  The boys–more reluctant and less noisy–eventually joined them.

One thing about skinny dipping here in September:  it doesn’t last long!!!

The screams for “Connor and Connor” to get their “f***ing a***s down here” finally ended and by 1 AM the lake was quiet again.

I am so glad I am not raising teenagers any more.

Speaking of skinny dipping, I really liked this book.

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day two: sorrento bluegrass festival

On Saturday we knew we had to be on the road by 9 in order to park inside the Sorrento Centre before the Bluegrass Festival started.

We skipped the make-your-own-waffle breakfast at the motel, bought some coffee for our travel mugs and headed to Sorrento.  Once again we had no idea where we were going and put all of our faith in the GPS.

Brief recap:  rivers, twisting roads, trees, construction, sunshine, lakes, rivers, campgrounds, no place to stop for breakfast, campers, trucks, mountains.

We arrived.

Just kidding.  This isn’t our room.
We whipped out our pickin’ stools and found a place in front.Our teachers arriving!  The woman on the left with the yellow violin case will be teaching Intermediate Old Time Fiddling.

Our new home for the next six days!  The banjo case should have been a clue of what was to come, but on Saturday I was totally oblivious.  The room was perfect, set up dorm-style with twin beds and a tiny bathroom.  Our window looked out to the outdoor chapel and the picnic tables where we would eat our meals.

The cabanas looked great, but had no bathrooms.  Some folks brought their RV’s, others pitched tents.We shopped, but only ended up buying mango smoothies.  I really regret not buying a pair of these:

So…let’s review:
Missed Clue #1:  banjo case at Lodge
Missed Clue #2:  banjo earrings
Missed Clue #3:  two different festival attendees told me banjo jokes

Moving on…we took a break from the music and walked up the hill to the main road, where we ate sweet potato fries at a restaurant behind the gas station.  Fabulous food and a beautiful view of Shuswap Lake (the southern end).

We unpacked the car, organized our little room and were tucked into our cots before 10 pm.  The Lodge–two wings of 8 or so rooms with a big living room in the middle–was empty, because we’d arrived a day early to attend the festival.

Registration would start at noon Sunday.  Tomorrow “camp” would start, with a meet-and-greet BBQ at 3:30 and the first class at 5:15.

We couldn’t wait.

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road to sorrento, day one

DMP and I hit the road at 8 AM Friday, after one stop to buy folding “pickin’ stools” at the Big R.  No one at the sporting goods store calls them “pickin stools”, of course, because they’re for perching upon while hunting, I think; they have camouflage seats.

The Bluegrass camp brochure suggested we have them for jamming.  You know, because we are such fine musicians.  And jamming is what we do.  Because we are so cool.

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Speaking of cool, here’s DMP posing next to a Harley on a ferry in British Columbia.  Note:  I cannot tell you where we are or what body of water we are crossing.  The GPS system guided us north to Revelstoke (more about that later) and we simply followed the pink line on the Garmin.

Next time we will have a map.

We stopped at the Duty Free store before crossing the border and bought our “one bottle per person” booze (more about that later).

Here’s a photo to make Banjo Man nervous.  I cannot believe I drove our new-to-us car onto a packed ferry.  The ferry parking man kept yelling “Pivot!!!”

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I still don’t know what he meant by that.

About 8 hours of driving through mountains and past lakes, rivers and forests brought us here:

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Revelstoke, BC is a cool little town.  They have an Avalanche Center.  And a billion miles of mountain bike trails.

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We ate in a pub with chairs made out of skis.

I forgot my camera.

The main street was blocked off for a nightly live music performance, so we listened to the band and watched toddlers dance until it grew too cold.

We left our pickin’ stools in the car, but DMP practiced her mandolin before she went to bed.  That’s what musicians do.

We’re revving up for camp.  We really hope we’re not too old for this.

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off to camp

No, I’m not off to go camping (never, ever, ever again).

I’m off to Camp.  Bluegrass Camp.

Have you ever been to camp?  Everyone I ask says “yes”.

I haven’t.  I think I spent a couple of weekends at Girl Scout camp, but that wasn’t really “going to camp”.   I wasn’t the kind of child who wanted to leave my familiar home.

Actually, I didn’t want to camp, either.  My parents, brother and I once spent 2 weeks in a campground due to my father’s work (something about contaminated seafood in upstate NY).  I brought 28 library books (two books a day for 14 days) and rarely left the tent the first week.  On day 8 I made friends with the caretaker’s dog and discovered the camp store sold ice cream.  Things got a little better.

Now that I’m sixty, I think I can handle a week away from home.  So I’m gonna pack up the fiddle, rosin up the bow and head north, with Dancing Mandolin Player riding shotgun in the Highlander!

Banjo Man will have to take care of things here all by himself.

See you next week. 

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annual oyster party, part 1

setting the stage

elk kabobsfood and conversation

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special raspberry pie recipe request

I made three of these Raspberry Cream Pies  last summer.  In fact I made them at 5 AM one Wednesday morning before I went to an exercise class, slipped and fell on my face.  I came home with two black eyes, a smashed nose and one heck of a headache, but my kitchen looked worse than I did.

Beware, this is messy, so double or triple the recipe and get it all over at once.  The results are worth it and everyone will be so happy to have a fork and a plate and a chance to eat a piece or two or three of this.  I made three more this week and several people asked for the recipe, so here it is.

Thank you, Pioneer Woman!!!

Raspberry Cream Pie

by Ree on August 1, 2010 in Desserts, Pies

August 1, 2010DessertsPies

Preparation Instructions

To make the crust, preheat oven to 350 degrees. Crust cookies in a food processor (or smash in a Ziploc bag with a rolling pin). Stir in melted butter until all combined. Pour into a regular pie pan and press crumbs all over the pan and up the sides. Bake for 3 to 4 minutes—just long enough for it to set. Cool crust completely.

Place raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on 3 tablespoons of sugar. Stir together and allow to sit for 15 minutes.

In the bowl of an electric mixer, combine raspberry yogurt with the instant vanilla pudding mix (just the powder itself.) Beat on low until combined, about 1 minute. Pour in heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn mixer on medium-high speed and beat for two minutes, or until mixture is thick.

Turn off mixer, then fold in raspberries until just combined. Pour into cooled pie pan and spread evenly. Freeze for two hours, or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream, and extra raspberries. Keep in freezer, allowing time to thaw before serving.

Ingredients

  • 25 whole Oreo Chocolate Sandwich Cookies
  • 4 Tablespoons Butter, Melted
  • 1 cup (generous) Raspberries
  • 3 Tablespoons Sugar
  • 2 containers (6 Ounce Each) Raspberry Yogurt
  • 1 package (3.4 Ounch) Instant Vanilla Pudding Mix
  • 1 cup Heavy Whipping Cream
  • Extra Raspberries For Garnish
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old dog new tricks

out of the kitchen and into the kayak

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the omg! peach pie cake dessert recipe

This is Award Winning Peaches and Cream Pie, from allrecipes. com.  I like recipe sites that let you read comments by other cooks, don’t you?

I made this last year by doubling the recipe and baking it in a 10 x 14 pan.  Banjo Man raved about it, but I was in the middle of peach pies and raspberry pies and blueberry cakes and didn’t pay much attention to his comments.  The dessert went to a pot luck and I never thought about it again until last week.

This time I doubled the recipe and used  8″ and 9″ springform pans.  I also cut out circles of parchment paper and lined the bottoms of the pan.  I wanted a fancier looking dessert, one that I could put on a cake pedestal after a special dinner.

So here’s my version:

BOTTOM LAYER:

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

PEACH LAYER:   6 fresh peaches, peeled, sliced and drained in a colander (save the juice).  I sprinkle lemon juice (1/2 TBS) and 3 TBS sugar over the peaches, toss and let sit while I make the cake.

TOP LAYER:

1 (8 ounce) package cream cheese, softened
3 TBS peach juice
1/2 cup white sugar

SPRINKLE:   1/2 tablespoon white sugar,  1/2 teaspoon ground cinnamon (this is half what the original recipe calls for, and next time I make this I may omit it).

As you can see, this is a 4-bowl cake and makes a kitchen counter look like Hell’s Kitchen.

Preheat oven to 350 degrees.  Grease sides and bottom of an 8″ or  9″ springform pan.  Cut parchment paper in a circle to fit, and grease.

Mix together flour, salt, baking powder and dry pudding mix.  Add butter, egg and milk. Beat for 2 minutes. Pour mixture into pan. Arrange the peach slices on top of the pudding mixture.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach juice . Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge.  Optional:  Mix together sugar and cinnamon, and sprinkle over top.

Bake at 350 degrees for 30 to 35 minutes, until golden brown.  Cool on a rack, of course, then carefully (you may need to use a knife if the sides stick) remove the sides of the pan.  Chill before serving.

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just another tuesday evening

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