Posts Tagged ‘Long Beach Washington weather’

The #1 New Years’ Resolution

January 8th, 2014 by Susie Goldsmith

So what is the Innkeeper’s #1 New Years’ Resolution? Here we are on day 8 of 2014 and I’ve already blown my #1 2014 New Years Resolution–which was to work out three times a week at SNAP Fitness, our great new local 24 hour gym. It is not that Boreas Inn is slamming busy this time of year.  Being overwhelmed by lots of guests, unfortunately, is not a good reason not to work out three times per week like it is in the busy season. So what is it that devastates my #1 New Years’ Resolution? Each day seems to evaporate.  Poof!  And the gym isn’t a part of it.

New Years' Resolution

I do not think I will lift large weights. Maybe just some elliptical and circuit work?

Twenty four hours per week really do evaporate at DaVita, my other job that has re-immersed me in clinical social work, my first passion. Intense, necessary, important to me and hopefully my patients and it is very worthwhile work.  When one is accustomed to working seven days per week for 18 years, cramming in another 24 hours in the work week at DaVita is no big deal, right?

Let’s see, other impediments to  me keeping my #1 New Years’ Resolution….The Visitor’s Bureau Executive Committee and Board. Some hours in the first two weeks of the month, then email…not such a huge time commitment, right? Right. The Washington Bed&Breakfast Guild Board of Directors meetings. Quarterly meetings, email, love the organization, 2.5 days this week. Completely mentally and emotionally satisfying teamwork with a fun, interesting, inspiring group of committed entrepreneurial innkeepers.

Ahhh…that’s what happened to my #1 New Years’ Resolution for 2014.  It’s day 8–I’ve only worked out twice.  But I have worked out my brain on a daily basis.  But that does not register on a FitBit!  And not to forget, we have had a few guests at Boreas Inn too.

Now that I’ve analyzed and viewed in print what’s been up in the first 8 days of 2014,  I understand why I have not kept my #1 New Years Resolution for this year.  And I WILL meet my commitment to myself and work out at SNAP Fitness three times per week.  Or maybe two…  :-)  :-)

Putting my #1 New Years’ Resolution aside, there is good stormy weather and high surf predicted for this coming weekend and nowhere is better than Boreas Inn  and the available Yett Beach House to watch a winter storm on the Long Beach Peninsula!  Boreas Inn has beautiful beds, cozy fireplaces, and a fine breakfast befitting a King and Queen (which are also our bed sizes)! Bill and I will be here in fine form with nothing but time to devote to showing our guests the best B&B experience on the coast.  ( The extra special treat this weekend is the Seahawks game at 1:35 pm on Saturday, the 11th. Our guests will be invited to watch the game with us, dressed in our Seahawks jersey finest, at The Lost Roo.  Seven giant TV’s should be adequate for viewing!

And hopefully this weekend, maybe we can walk in the rain…to SNAP Fitness to work out! Boreas Inn Innkeepers entertaining in the Kitchen.

10th Annual Wild Mushroom Celebration at Boreas Inn, October 11-13, 2013

August 2nd, 2013 by Susie Goldsmith

Boreas Inn’s Wild Mushroom Celebration weekend is October 11th-13th, 2013.

  • The special weekend at Boreas Inn includes a four-course Wild Mushroom and Wine dinner on Saturday night, October 12th, at Pelicano Restaurant. Boreas Inn’s traditional Wild Mushroom Celebration Brunch on Sunday is 6-courses and a chance to have breakfast with Veronica Williams, our “All Wild” expert mushroom forager.
  • The cost for the weekend is $560 per couple in the $179 rooms for two nights, two brunches, the Pelicano Mushroom and Wine Dinner, with the extra special Boreas Inn Wild Mushroom Celebration Brunch on Sunday with complementary sparkling wine at no extra charge. This price includes all taxes and restaurant gratuities. The Dunes is an extra $45–$605 all-inclusive.
  • Add a night to any room for just $160 plus tax and that includes The Dunes–a $29-$39 savings!
  • Veronica will host a casual Wild Mushroom Discussion in the Boreas living room open to the public on Sunday at around 11 a.m. Please RSVP for the Wild Mushroom Discussion.
This particular 5" chanterelle has enchanted us for years. Delicious and so beautiful.

This particular 5″ chanterelle has enchanted us for years. Delicious and so beautiful.

Celebrate Wild Mushrooms with us!

The most perfect one yet!

The most perfect one yet!

Bill surrounded Susie, on her birthday, with wild mushrooms found within yards of Boreas!

Bill surrounded Susie, on her birthday, with wild mushrooms found within yards of Boreas!

Dine At the Source with our Local Mushrooms as key ingredients! King Boletus, Chanterelles and Matsutaki's all in one place!

Dine At the Source with our Local Mushrooms as key ingredients! King Boletus, Chanterelles and Matsutaki’s all in one place!

Razor Clam Festival in Long Beach, Washington April 27 & 28, 2013

March 31st, 2013 by Susie Goldsmith

Are you looking for something absolutely unique to do April 26th -28th? Come to the Long Beach Razor Clam Festival! Oh the nostalgia!  My earliest memories of clam digging on the Long Beach Peninsula, when I was a toddler, were of cold, bare wet feet, soon to be numb, in the early morning. Out on the wide beach, in the wet sand, with my parents and two older brothers,  I trotted around looking for dimples in the sand.  “There’s one, Dad! There’s one, Mom!”  I was too little to dig.  My brothers had clam guns.  We got a gazillion clams and then, the inevitable. We had to clean the clams.  I was too little, for years, to touch a knife, and if you know me now, sometimes I am still too little to touch a knife!  But I had to rinse the clean clams free of sand under the cold tap water in the clam cleaning rooms at whichever old motels we stayed in.  My frozen fingers now matched my frozen, wet sandy feet! In the Boulevard Motel or The Lighthouse Motel…wherever our family could stay, the clam-cleaning rooms smelled the same–salty, slightly musty, very damp.  Back then, we could dig all the clams we wanted. So we would clean then for what seemed to me like hours. So the razor clams we loved so much would be ground up and made into clam chowder.  I turned the crank of the old food grinder–I still have one. I was never too little to grind clams.  The razors made the best clam chowder in the world and my dad always took all the credit.  The fried clams he produced were always considered a  huge treat–way back then.  I remember Long Beach’s World’s Largest Frying Pan being used for frying clams.  It was clearly a good time.

Well- the GOOD TIMES ARE BACK!  They say 20,ooo people came to the 2nd Razor Clam Festival in 1941!  The last Razor Clam Festival was, we think, in 1968.  Well it’s BACK!  The first Razor Clam Festival in around 45 years will happen in Long Beach, WA on April 27 and 28 this year!  This event brings back such sweet childhood memories for me and perhaps it will be a new memory for you.

So who is the genius who re-created the The Long Beach Razor Clam Festival?  Well, Randy Dennis of The Dennis Company, who happens to be one of the State’s most inventive, entrepreneurial, forward thinking and nicest guys we will ever know!  Events of the Festival include:

Clam Festival Court–Francis O’Neil was the “Clam Festival Bathing Beauty” in 1948–the QUEEN of the court will be here to re-start the tradition!

Razor Clam Digging Lessons- You have to pre-register for Saturday and Sunday morning lessons in front of The Breakers Hotel.

WA Department of Fish & Wildlife will judge “Biggest Clam Dug” and “Best Looking Limit” for $100 prizes!

Chowder Cook-Off–Local restaurants will compete for “Best Chowder” Trophy accompanied by music from the North Coast Blues band.

There will be Tummy Warmer Stations at the Pavillion at the foot of the Bolstad Beach Approach with cookies, hot cocoa, coffee & tea.

Vintage Clam Festival postcards, t-shirts, mugs, magnets, the Official Razor Clam Festival Poster by Don Nesbitt and other swag will be available!

There will be street entertainment by Dennis Duck, the Beard’s Hollow Pirates and Queen L DeDa’s Mermaids downtown on Saturday!

There will be clam supplies, weather gear and more available at the Dennis Company in Long Beach on both days.

A Clam Gun Decorating Contest is being held at the local elementary schools, the Long Beach Boys & Girls Club with public voting.

This photo courtesy of Wayne O'Neil collection! This is the 1948 Clam Festival Court!

This photo courtesy of Wayne O’Neil collection! This is the 1948 Clam Festival Court!

So where will you stay for this grand occasion on the weekend of April 26th?  Currently there are openings at beautiful Boreas Inn, just a few short blocks from this much anticipated event!  You can re-warm your frozen tootsies and laze around after your invigorating participation in this historic event–the Razor Clam Festival in downtown Long Beach, WA!

So if you’re thinking of coming to this really fabulous event, make your reservations now!!!

 

Wild Mushrooms Will Be Celebrated October 19-21, 2012 at Boreas Inn!

October 4th, 2012 by Susie Goldsmith

We are concerned about the lack of rain in the Pacific Northwest because with the rains come the beautiful, plentiful wild mushrooms.  Only a couple of tenths of rain have fallen, mostly as mist, since mid-July.  The chanterelle season, in and around the Long Beach, Washington Peninsula, was surprisingly good in spite of the dry weather.  But come rain or shine, we will be celebrating the Wild Mushroom  from October 19-21 for the 11th year of Boreas Inn’s Annual Wild Mushroom Celebration!  Veronica Williams, our “All Wild” professional forager will be available to take our guests foraging on Saturday the 20th.  She will also host a discussion in the Boreas living room that is open to the public on Sunday the 21st. She always brings dehydrated wild mushrooms to sell along with her Wild Mushroom cookbook. Please call if you’re planning on attending the very informal discussion at 11 a.m. on Sunday, the 20th!

Though we were booked up for this event for over six months, we had a cancellation, and the beautiful Pacifica guest room is open for this extra-special weekend.  $590 for two people includes 2 nights at Boreas, 2 lavish breakfasts including our five-course Wild Mushroom Celebration Brunch with Veronica on Sunday,  a five-course Wild Mushroom and matching Washington Wine dinner for two (with the celebration group!) at Pelicano Restaurant on the Port, all taxes and restaurant gratuity are also included.  Add an extra night at our $150 “Walk-in Rate”!  (Most of the guests have added a Thursday night to their weekend!) Mushroom foraging with Veronica on Saturday, the 20th, is $45 pp.  Call today to get our last room for this relaxing celebration of the wild mushroom extravaganza! This special is not listed on our reservation site, so if you book online, ask for the Wild Mushroom Celebration in your note to us and we will adjust your reservation for you!

Wild Mushrooms abound around the Long Beach Washington Peninsula!

Sunshine on a Cloudy Day with Guests and Friends of Boreas Inn, Long Beach, Washington

June 2nd, 2012 by Susie Goldsmith

It is the unexpected brilliant sunny days when the forecast is semi-dreary that make living on the Long Beach Washington Peninsula so interesting and wonderful.  We chose today to have a Puppy and Pizza Celebration at Cape Disappointment State Park at Waikiki Beach’s Serious Pizza with our friend and long-time guest Odell Hathaway, who has a new therapy/assistance dog, Phoenix.  Boreas Inn welcomes assistance dogs and we are getting to know Phoenix, the puppy, who will within two years, be a fully trained assistance dog. Odell has a couple of health issues that have the potential to require Phoenix’s help.  In the meanwhile, this puppy, who Odell found through Oregon Assistance Dogs, is a gem of a baby golden retriever. At 15 pounds, she is a bundle of love and she is oh so soft and sweet.  Odell is very lucky to have found her and for a dog, you could do far worse than have Odell as a parent! Phoenix will have all the best of everything, including fine parenting!  We invited Skyler and Allen from Tangly Cottage Gardening and Jessica and Chris Miller to the celebration. They are our dear friends who know Odell from his many trips to Boreas.  We ate world-class pizza at Serious Pizza–many pizza’s as a matter of fact!  Jim and Chi make the best cherry and apple wood-fired pizza on the planet and we sampled four different pizza’s at the park.  So it was a perfect day at the best park in Washington State, eating the best pizza at Serious Pizza with some of the best folks we know!

A Pooped Puppy at our Serious Pizza Party on June 2

Spring Whale Watching on the Long Beach, Washington Peninsula

February 2nd, 2012 by Susie Goldsmith

The gray whale is a baleen whale that migrates between feeding and breeding grounds every year passing by the Long Beach, Washington Peninsula during the southern and northern migrations.  Gray whales can reach a length of 52 ft and can weigh about 35 tons and live a very long time, 50–70 years!  They are called “Gray” because they have gray patches and white mottling on dark skin and descend from filter-feeding whales that developed over 30 million years ago.

When the arctic ice starts to form, the grays whales start a two- to three-month trip south to the Baja Peninsula and Gulf of Mexico.  Around 19,000 whales migrate by the Long Beach Peninsula on their way to warmer waters and then a couple of months later, they cruise by again heading back north.  So they really don’t have a lot of vacation time for all that traveling, they say it’s the longest migration of  any mammal up to .

The gray whale is a baleen whale that migrates between feeding and breeding grounds every year passing by the Long Beach, Washington Peninsula during the southern and northern migrations.  Gray whales can reach a length of 52 ft and can weigh about 35 tons and live a very long time, 50–70 years!  They are called “Gray” because they have gray patches and white mottling on dark skin and descend from filter-feeding whales that developed over 30 million years ago.

When the arctic ice starts to form, the grays whales start a two- to three-month trip south to the Baja Peninsula and Gulf of Mexico.  Around 19,000 whales migrate by the Long Beach Peninsula on their way to warmer waters and then a couple of months later, they cruise by again heading back north.  So they really don’t have a lot of vacation time for all that traveling.

This extensive gray whale migration all the way to Baja for such a brief stay reminds me of our several family trips during spring vacation when we would drive from Lake Oswego, near Portland all the way to Ensenada, in Baja California.  It’s a long drive in a station wagon with parents and two domineering older brothers for a very brief stay in Baja.  Of course, stopping at Disneyland and in San Diego were nice distractions away from the back seat of a Plymouth station wagon.  We’d spend a few days in Baja and then turn around and drive back to Portland.  Our family migration from Portland to Baja does have a vague but humorous similarity to the gray whales’.  The gray whales tend to breed and nurse their youngsters while in the warmer waters which certainly was not our goal while in Baja.

Our favorite place to watch for the gray whales is in Cape Disappointment State Park at the Lewis and Clark Interpretive Center and the North Head Lighthouse.  From December until early February, we have seen the grays migrating south and then again in March, April and May when they return to the arctic.  That being said, we have seen gray whales in September just off the surf line from the stunning turnout on the Loop 100 in Cape D State Park.  There are some “permanent” gray whales living off the Washington Coast.  Just over a month ago a half dozen gigantic blue whales were spotted not far off the Long Beach Peninsula, perhaps 30 miles.  They were over 100 feet long!  Fishermen report in one day of summer fishing, seeing three or four varieties of whales including sperm whales and humpbacks or “humpies” off our coast.

Grays feed mostly on crustaceans which it eats by turning on its side (usually the right, resulting in loss of eyesight in the right eye for many older animals) and it scoops up sediments from the sea floor.  They eat by using their baleens which act like a sieve, to capture small sea animals, taken in along with sand, water and other materials they scoop up.  They feed in arctic waters during the summer and sometimes feed during its migration but mostly, when heading south, they rely on their fat reserves.  We have seen them seemingly rubbing themselves on the North Jetty near our favorite spot in the Cape D State Park.   They were feeding by scraping the rocks on the jetty.  So cool!

During migration, these giant cruisers average around 75 miles per day at an average speed of 5 mph.  The round trip of 9,900–14,000 miles is supposedly the longest annual migration of any mammal.  By late December to early January, they begin to arrive in the calving lagoons of Baja. Gestation for grays is 13.5 months so often mothers give birth in the safer waters of Baja and single females are seeking mates.  By mid-February to mid-March the whales have arrived in the lagoons and are nursing, calving and mating.

Throughout February and March, the first to leave the lagoons are males and females without new calves. Pregnant females and nursing mothers with their newborns are the last to depart, leaving only when their calves are ready for the journey, which is usually from late March to mid-April. Sometimes the mothers with new calves linger in warm waters into May.

A population of about 200 gray whales stay along the eastern Pacific coast from Canada to California throughout the summer which is why we occasionally see them in non-migration months.  They never leave to go to Alaskan waters. This summer resident group is known as the Pacific Coast Feeding Group.

Now that you know all about gray whales, drive to the Long Beach, Washington Peninsula to try to get a glimpse.  Right now you might see a few stragglers heading south and in a month or so you will see the gray whales returning from their brief stay in the warmer waters off the Baja Peninsula.  At Boreas Inn, we always have binoculars for you to borrow and helpful hints (Bill is great at spotting whales). During the busier times of migration, there are experts at the Lewis and Clark Interpretive Center in Cape D. State Park, just 10 minutes from Boreas Inn.

This is a perfect time of year to take your Valentine to the beach to watch for whales and sleep in the Boreas Inn’s lovely beds, dine by the fire on the best three-course B&B breakfast you’ve ever had, breathe the cool ocean breezes, be lulled by the gentle sound of the Pacific Ocean lapping on the beach and to relax.  Let your innkeepers, Susie Goldsmith and Bill Verner design your time away with great dinners at The Depot, Pelicano, the 42nd Street Cafe, The Lost Roo and Shelburne’s dining room and maybe an in-room massage!  Check our online specials or give us a call at 888-642-8069. We hope to see you soon!

 

 

Boreas Inn’s Wild Mushroom and Sausage Gravy with Buttery Chive Biscuits

November 10th, 2011 by Susie Goldsmith

This is Susie’s favorite side-dish.  That’s right….there’s more! We often harvest the Porcini (King Boletus) Mushrooms within feet of the inn.  When Bill is not out tromping around in the dunes foraging, we have two professional foragers supplying us with our local wild mushrooms in addition to other bounty from the area.   Boreas Inn sits in the primary sand dunes next to the Pacific Ocean in historic Long Beach, Washington.  Noted for fine breakfast dining, ocean views, the most luxurious beds for a dreamy nights’ sleep and beautiful surroundings, this Long Beach Washington Bed and Breakfast has class without pretense!

Gravy:

Wild Mushroom and Sausage Gravy
  • 1/2 pound bulk pork sausage
  • 3/4 pound wild mushrooms, brushed clean, trimmed and coarsely chopped * (see note)
  • 1/4 cup minced onion
  • 1/4cup flour
  • 2 tablespoons fresh minced chive
  • 2 cups half-and-half or milk
  • Salt and freshly ground pepper
  • 2 tablespoons sherry (optional)

Biscuits:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter cut into pieces
  • 3/4 cup milk
  • 2 tablespoons fresh minced chives

Preheat the oven to 400 degrees. Lightly butter (or spray) a heavy baking sheet. For the biscuits, combine the flour, baking powder and salt in a food processor and pulse a couple of times to blend. Add the butter and pulse until it’s finely chopped and mixture has the consistency of coarse cornmeal. (You can also cut the butter into the flour mixture with a pastry blender or two knives.). Transfer the mixture to a bowl, add the milk and chives and stir until the batter is evenly mixed–or keep the ingredients in the processor and very gently pulse. Don’t over-mix or you will have tough, heavy biscuits!

Transfer the dough to a lightly floured work surface. Press the dough into a circle about six inches across and one inch thick. Cut the dough into quarters, setting the biscuits on the baking sheet with one inch or so between them. Bake the biscuits until they are puffed and lightly brown on top, 12-15 minutes. Transfer them to a rack to cool.

Cook the sausage in a large skillet over medium heat until cooked through and lightly browned, 12-15 minutes. Stir often and break up the sausage chunks as they cook. Spoon out and discard excess fat. Add the mushrooms and onion; increase heat to medium-high and cook, stirring occasionally, until the mushrooms are tender and any liquid they give off is evaporated, 5-7 minutes. Add the four and cook for 1-2 minutes longer, stirring so that the flour evenly coats the sausage and mushrooms. Slowly stir in the milk or half and half and cook until the gravy has thickened, 5-7 minutes. Stir in the chives and season to taste with salt and pepper.  Add the sherry just before serving.

To serve, cut each of the biscuits in half horizontally and set the bottom halves on the individual plates. Generously spoon the mushroom-sausage gravy over, top with the top of the biscuit.  Sprinkle with paprika and garnish the plate with fresh herbs or edible flowers. Makes 4 servings.

*I prefer to use 1/2 pound dried porcini mushrooms reconstituted in a cup or so of water. Drain the mushrooms and save the liquid. Make the wild mushroom and sausage gravy the night before and then use the saved liquid to thin the gravy prior to heating and serving. The liquid adds more depth to the wild mushroom flavor of the dish.  You can double or triple the recipe and freeze.  Freeze extra unbaked biscuits and bake as needed. Delicious!

Clamming This Weekend on the Long Beach Peninsula!

March 15th, 2011 by Susie Goldsmith

Come to Long Beach this weekend and get the best of both worlds–luxurious B&B, great food and razor clamming–which is getting right down to the real nitty gritty (to coin a phrase from the 70′s)!  Crawl out of your beautiful, warm, cushy Boreas bed in the morning an hour or so before low tide on Sunday, then freeze your fannies off in the early morning digs and be back at the Inn with your limit of 15 razor clams, warming up by the fire with our great coffee by 9:30 am breakfast time!  The first dig on Saturday is actually a late afternoon dig–so you can work up an appetite for dinner at one of our fine dinner houses! We will make all arrangements!

Long Beach, Washington will open for razor clam digging for FOUR days at noon March 19!  Dan Ayres, WDFW coastal shellfish manager, advises prospective diggers to pay particular attention to the shift in digging times during this month’s razor-clam opening.   “It gets a little tricky scheduling digs at this time of year, but the goal is to arrange openings during the best clam tides,” Ayres said. “The split schedule also provides an opportunity for back-to-back digs the evening of Saturday, March 19, and the morning of Sunday, March 20.”

Digging days and low tides for March are:

  • Saturday, March 19, 7:04 p.m. (-0.1 ft); Long Beach
  • Sunday, March 20, 7:36 a.m. (-0.5 ft); Long Beach
  • Monday, March 21, 8:23 a.m. (-0.9 ft); Long Beach

·         Tuesday March 22, 9:12 a.m. (-1.0 ft); Long Beach   So get your clam digging license, required if you are age 15 or older and come down and dig some razor clams.   Ayres reminds diggers that WDFW is tentatively planning another razor-clam opening April 7-9 until noon each day at Long Beach and Twin Harbors if marine toxin tests show the clams are safe to eat. Licenses expire on March 31,  so you need to make sure, for the April digs coming up, that you get a new license.

It was a beautiful, calm day of razor clamming at Beard's Hollow

Tsunami Tspecial at Boreas Inn–the Big Waves Haven’t Arrived!

March 11th, 2011 by Susie Goldsmith

We’re almost out of the woods on the Pacific Ocean having spent the entire night up and high on adrenaline.  No big waves seem to be coming and we have survived (we hope!) the aftermath of the most devastating earthquake Japan can remember.   Our Tsunami Tspecial is a once in a lifetime (hopefully) event–$125 per night for all the goodies and we will supply the complementary Tsunami Tsauce (Mimosa’s)–or you can have your champagne straight up!  Come celebrate the ocean, from a distance, and please say prayers for our Japanese friends who have endured and are continuing to endure the worst disaster in recent history.  Take advantage of your exhausted innkeepers–come cheer us up!

Perfectly Plated Breakfasts and Dreamy Beds This Weekend!

March 10th, 2011 by Susie Goldsmith

We want to cook you the perfect breakfast!

We promise you a beautiful, lazy weekend at Boreas if you decide to visit us.  We have room for you and would love to cook up a storm in the morning if it’s not stormy enough outside–and even if it is.  Don’ t listen to the weather guys–they are usually wrong, unless they tell you it’s going to be wonderful–because sunshine, rain, wind…it’s always wonderful here. The fireplaces beckon and we’re offering our Walk-in Special at our romantic getaway by the sea. $150 a night including our “perfectly plated” 3 course or more breakfast (plus tax of course).   We don’t want to be lonely–so come to Long Beach and we will fix you up with two fabulous dinners out at our fine dinner houses and promise you the most relaxing weekend with fireplaces blazing and our new hot tub beckoning.  We hope to see you soon!

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