Provisions

(n.) food drink, or equipment, especially for a journey.

PHOTO: SHALLAN KNOWLES

OUTDOOR PARTY WHEN IT’S COLD OUT

Hosting an outdoor party when it’s still pretty cold outside should definitely be on your to-do list! Seriously. It really isn’t as difficult (or cold) as it seems and you don’t have to have outdoor heaters to make people comfortable (but, if you have them, even better).

To make party goers comfortable, drape seats with blankets and pillows and pass out hand and feet warmers as party favors and if you have the means. A fire pit makes a wonderful centerpiece. There are several types of LED candles that, placed in the snow, add a magical touch. As for food and drinks, think about the thermos. Today’s thermoses far outreach the days of soup and coffee. Many brands such as Stanley, Hydro Flask, and Yeti have large and extralarge openings to fill with your favorite party foods. Soup is GREAT, but what about curry, pulled pork, or pasta? Other thermoses can hold your pre-mixed cocktails, warm mulled wine or whatever delicious libations you choose.

Lastly, don’t forget the music. Music is readily available on just about every device these days and there are even bluetooth speaker string lights. Now, bundle up, send out those invitations, and start planning your outdoor winter or early spring party. It will definitely be the highlight of the season. (Alana Livingston)

CRISPY CHICKPEAS & WINTER VEGETABLES

Enjoying seasonal produce is a cinch with this recipe that combines freshly grated carrots, Chioggia beets, winter kale, and nutty pedrosillano garbanzo beans from the Palouse region.

CHICKPEAS

1 cup dried pedrosillano garbanzo beans from PNW Co-op, soaked overnight ½ tablespoon olive oil ½ teaspoon salt Black pepper

SALAD

1 bunch kale from Big Sage Organics

1 small Chioggia beet from Ronnigers Organics 1 medium carrot from Full Bushel Farm 1 teaspoon salt 1 teaspoon olive oil

DRESSING

½ cup plain yogurt ½ lemon, squeezed 1 clove garlic from Channing Farm, minced 1 tablespoon olive oil Pinch of salt

DIRECTIONS

1) Simmer the garbanzo beans for roughly three hours until soft. Remove the liquid and place on a baking sheet with olive oil and bake at 400 degrees F for 10 minutes. Sprinkle with salt and pepper. 2) Strip the kale leaves from the stem and slice the leaves thinly. Place in a salad bowl, sprinkle with salt, and massage 10 times. 3) Grate the beet and carrot. Add to the kale, drizzle with olive oil, and mix together. 4) In a small bowl, whisk together the dressing ingredients. 5) Top the salad with garbanzo beans and drizzle with dressing and feast with the seasons!

(Courtesy of the Local Inland Northwest Cooperative, ingredients available at Lincfoods.com)

A NEW DELICIOUS VIEW AT SCHWEITZER

On February 8, 2022, Schweitzer opened the doors to its new boutique, 31-room Humbird hotel, named in honor of the local historic Humbird Lumber Company. Just off the lobby, you’ll also find the newest Schweitzer restaurant: the Crow’s Bench.

Honoring the deep community roots of the area, the Crow’s Bench is named after a row of benches outside the local watering hole in nearby Hope, Idaho, that has been a gathering place for local “crows” for a long time. “[The name] seemed like a really good fit and in keeping with how we all are after a day on the mountain,” says Dig Chrismer, Schweitzer’s Marketing Manager. “We sit around and cackle about our day!” Natural wood graces most of the surfaces in a classic Alpine or Scandinavian lodge style, and wide windows bring the view of the mountain to your table. The dining room seats 50 with 15 seats at the bar where birds of a feather can gather next to the grand fireplace.

The menu is inspired by a range of Alpine cuisines, including Bavarian, French, and German. “In the Alps, cultures overlap, and that’s where the inspiration is coming from,” says Chrismer. “The chef is excellent, and the options are incredible!” The opening menu offers starters like Maultaschen forest mushroom dumplings and Charcuterie. The Elk Carpaccio is made with regional Lake County elk loin. Main courses include Roast Game Hen with a German beer glaze—and, of course, there’s Strudel for dessert.

The twist on the Alpine theme continues with innovative drinks such as Aprs Ski and Bayerische Fizz cocktails and Swiss, French, and German regional wines and beers. Dining is by reservation only Thursday thru Monday, 4-8pm, with preference given to Humbird guests. (S. Michal Bennett)

PHOTO: S. MICHAL BENNETT

MUDDY WATER FOR A CLEARER MIND

The MUD/WTR story goes something like this. Founder Shane Heath enjoyed drinking coffee, the ritual, the smell, the taste. But eventually, it played havoc with his sleep cycle and his energy and alertness. He decided to quit, but also craved something healthy and tasty to replace coffee. Enter MUD/WTR, a chai-spiced drink powder with 1/7th the caffeine (sourced from black tea) as well as cacao and medicinal mushrooms. It’s “muddy” and thick, but this viscous mix can transform your morning ritual.

My husband and I own a small mobile coffee business, and we recently added MUD/WTR to our morning routine. We had tried a few other brands of mushroom-based coffee alternatives, but each was gritty and simply unappetizing. “They taste like chalk,” my husband Young says.

We’d seen MUD/WTR ads, but when a friend said it was transformational in his life, we ordered a kit that came with sample packets of decaf “:rest” blend and powdered coconut creamer in addition to the “:rise” blend cannister and hand-held electric frother. It’s not coffee or chai but it’s tasty. We drink it with hot water and hot frothed oat milk, and add more water or milk to any sediment that remains and shake it back up.

Adding MUD/WTR to our mornings has meant more clarity of mind and ability to remain calm throughout the day. Just remember—it’s not coffee and doesn’t claim to be. (S. Michal Bennett)