It was Hayley’s 20th birthday last weekend. So, we braved the avalanches threatening Snoqualmie Pass and headed over the mountains to visit Tyler and Lexi and Hayley and Spencer, to celebrate. Hayley and Spencer drove over from Pullman and had a much nicer drive than we did. Ours looked like this. In fact, we barely made it through; they closed the pass right after we crossed, for avalanche control. Whew!
Ironically, just four short weeks ago we did the same thing for Tyler’s birthday: We braved the pass and met up with Tyler and Lexi and Lexi’s family in Roslyn, WA, which is half-way between their house and ours. And I kid you not, there was at least four feet of snow. Heather, five and half months pregnant, was not anticipating the snow and was wearing a raincoat and suede boots with heels.
Four out of our five kids, celebrating Ty’s 25th birthday at Village Pizza in Roslyn. Not much to choose from in Roslyn. Good thing they serve great pizza. 🙂
Back to Hayley’s birthday. First thing on the celebratory schedule was birthday breakfast. Bacon, eggs, and BIG HUGE FLUFFY Belgian waffles.
As for birthday activities, Hayley has come a long way from princess parties. This is not particularly how I would like to spend my birthday. But it was what Hayley wanted to do: shoot her brother’s guns! So she and her Dad and Tyler and Spencer went and did that, and Lexi and I stayed home and planned a baby shower.
Now I’m going to show you how to make Pesto Salmon Packets, which was Hayley’s request for her birthday dinner. I had to send a Facebook message to Claire Hammond in England to ask her how to make them. (Thanks, Claire!) It was Hayley’s favorite meal when she was in the U.K.:
1. Start with a pile of green beans on a square of aluminum foil. Salt and pepper them.
2. Place a piece of delicious fresh salmon on top of the green beans. (Portion size for one person)
3. Place a dollop of pesto on top of the salmon. Get Mom in the photo, just for the photo record. Mom is not in many family photos. She is usually on the other side of the camera.
4. To ensure quality control, bring in an inspector to approve the generosity of the pesto dollops. Very important. Hayley makes sure I get enough on each one.
4. Fold in the corners of the foil to make a packet. Place on a baking sheet and bake at 350 degrees for around 30 minutes. (Some of the larger pieces of salmon needed an extra five minutes.) Unwrap, slip onto a plate, and serve with white rice. Num! No wonder Hayley loved it. (Claire made it for me when I was in the U.K. in November and I loved it, too.) Super easy.
Finally, the birthday cake. Or, in this case, CAKES, plural. Lexi made Molten Lava (chocolate) cakes in little ramekins, served hot with vanilla ice cream. AMAZING. We licked the platter(s) clean. Pretty much.
We stayed an extra night in Ephrata because the trip there was so arduous; who wanted to turn around and drive back over the pass in THOSE CONDITIONS the very next day?! Heather said she was sure glad she wasn’t with us on this trip! It was a little disconcerting. But no avalanche warnings on Monday, so home we went, jiggedy-jig, having accomplished our second snowy over-the-mountain-to-show-our-kids-how-much-we-love-them birthday expedition. (Which we do. Love them, I mean.)
Who said kids’ birthdays parties got easier the older they get?
Salmon and pesto.. these sound good together, I’ll have to try it! Thanks for sharing it…
Did you try the salmon and pesto together? We love it. Let us know if you improved on it!
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