One of the best parts of going on vacation is taking lots of photos, so that when you get back home, and the pressures of daily life return all too quickly, you can go through your iPhoto collection and relive calmer, care-free times.

Here’s a scene from Cannon Beach on Christmas day, where a father throws practice pitches to his young son, dogs play worry-free in the surf, and the beach’s signature monoliths loom in the distance.

Here’s Haystack Rock up close and personal. At the bakery in town, we bought a loaf of Haystack Bread and enjoyed it with cheese during a Christmas-Day “picnic” on the patio off our room.

Even bunnies are happy here! Several pairs of “wild” rabbits make their home on the bucolic lawns that front the beach. These aren’t common Peter Rabbits, but gorgeous varieties with Siamese-cat markings, lop ears, and blue eyes!

Sunsets don’t get much better than at Cannon Beach. . .

Now–enough with sightseeing. Let’s get on to the food.

Here is the humongous Fried Oyster Sandwich served at the Warren House Pub, across Highway 101 but with peek-a-boo views of the beach. Such a deal!

And here are the Pub’s substantial rack of ribs, along with a pint o’ beer, it makes a classic example of pub grub.

Although this is a dreadful photo, the fried oysters at The Wayfarer Restaurant & Lounge proved a substantial portion, perfectly fried. The sautéed green beans, carrots, and butternut squash made me feel a bit healthier and less guilty about loading up on fried foods more than normal.

During our recent trip to Cannon Beach, we drove all the way down to Lincoln City, obstensibly to enjoy the inspiring scenery as our car hugged the Oregon coast, but really so I could go to the Tanger Outlets for some after-Christmas bargain-hunting.

After partaking of the hearty breakfast buffet at The Stephanie Inn, we headed southward down Scenic Highway 101, and arrived at our destination several hours later. Something about car trips always makes me hungry, so before we descended upon the outlet stores, we thought it best to fortify ourselves. Frankly, luncheon options in Lincoln City were slim to none, so we chose a modest waterfront restaurant named Mo’s, one of five in the Oregon-based chain.

Mo’s is known far and wide for its award-winning clam chowder. It’s the kind of place dominated by large communal tables, so you often side elbow to elbow with complete strangers. Luckily, we snagged a table for two, although that didn’t keep the couple sitting next to us from asking what we were eating and offering us bites of theirs!

Above is a photo inside Mo’s, with the interiors all decked out (so to speak) for the holidays.

And here’s the healthful salad we each enjoyed. . .Blackened Salmon Caesar. A plump, center-cut king salmon fillet was gently kissed with blackening mix (a not-too-spicy one–good!) and gently grilled until medium-rare. With a sprinkle of freshly grated Parmesan (calcium-rich!) and Caesar dressing on the side, I was ready to indulge in something healthful after many, many weeks of holiday overindulgence.

Note the merry yellow bucket beside the salad. . .designed for stray shells from the many oysters, clams, and mussels served daily at Mo’s locations up and down the Oregon coast.

After five relaxing days in Cannon Beach over the holidays, we made the gorgeous drive through the Columbia Gorge to stay at the White Salmon Inn in White Salmon, a small town on the Washington side of the Washington/Oregon border. We enjoyed our time in the Gorge, especially Hood River, where we dined at Celilo, 3 Rivers, and Brian’s Pourhouse. We’d recommend all three!

Here’s a photo of town looking down the street from our hotel. Note the threatening skies that held the promise of snow. So much so, that when we heard three to six inches were due, we were forced to cut our trip short by a day so we could get back to Seattle in time for a doctor’s appointment!

Once home, I was thrilled to receive a press release in which I learned that the Columbia Gorge region was named an iconic destination by National Geographic Traveler. According to the release:

“The National Geographic Society’s Center for Sustainable Donations, which recently released its annual scorecard of the world’s most precious places, rated the Columbia River Gorge sixth internationally and second in North America for sustainable destinations in 2009.

“Judged on aspects such as social and cultural integrity, aesthetic appeal, tourism management, environmental quality and outlook for the future, the judges also considered the Columbia River Gorge for its vibrant wine culture:

“[The] burgeoning wine industry is bringing a new kind of cultural and environmental awareness to the area that is certainly going to be a boon for tourism and for the area’s prospects…”

In my seventh book, Pacific Northwest Wining & Dining, I devote an entire chapter to the Columbia Gorge American Viticultural Area (AVA). Established in 2004 with only four wineries, the Columbia Gorge AVA is one of several bi-state wine regions on the Oregon/Washington borders. After just five successful years, the Columbia Gorge AVA boasts 20 wineries and is one of the most diverse AVAs in the country, with more than 30 grape varieties.

My book features a yummy Cream of Morel Soup recipe from Maryhill Winery, the AVA’s largest and most impressive and Washington State’s tenth largest winery. It was named the 2009 “Washington Winery of the Year” by Wine Press Northwest magazine and “Best Destination Winery” by Seattle Magazine. Producing 80,000 cases a year, Maryhill celebrates its tenth anniversary this year and also celebrates landing top scores on more than half a dozen of their varietals in recent reviews from Robert Parker’s Wine Advocate.

Among the winners? Maryhill Winery’s 2006 Cabernet Franc Proprietor’s Reserve (91 points), 2006 Cabernet Sauvignon Proprietor’s Reserve (90 points), 2006 Malbec Proprietor’s Reserve (91 points), 2006 Merlot Proprietor’s Reserve (91 points), 2008 Pinot Gris (87 points), 2006 Serendipity (91+ points), and 2006 Syrah Proprietor’s Reserve (92 points).

Cheers and Happy Tenth to Maryhill and congratulations to the entire Columbia Gorge region!

We made our first stop on our holiday road trip to Cannon Beach at the Country Cousin Restaurant and Lounge in Centralia, Washington, which is probably better known for its outlet shopping than its culinary choices.

The place is pleasantly quirky. A crowing rooster sound greets everyone who crosses the threshold, which helps customers get in the mood for a real down-home experience. Two days before Christmas, as travelers were on the way to grandmother’s house, no doubt, the place was packed. So instead of the main dining room, we opted for the bar (entirely non-smoking) which was decorated with dark woods, a gas fireplace, and a plethora of Christmas lights.

I ordered the Soup of the Day–Chicken Tortilla–with a side salad. It was the kind of salad adorned with canned beet strips and Pepperidge Farms Goldfish-cracker “croutons.” And guess what? With a drizzle of honey-mustard dressing, it was pretty tasty, as was the soup, an ample bowl chock full of tortilla strips and cheese.

Spencer ordered a Chili-Cheese Omelet with Onions and whole-wheat toast that would have busted any gut but his (thank heavens he’s a good eater).

Had we wanted yak, we could have had it in many iterations, from burgers to hamburger steaks to a patty melt.

Our server, Mona, was the type of motherly, middle-aged woman who calls everybody “honey.” The Country Cousin certainly primed our palates for many more culinary adventures during our trip through Washington and along the Oregon Coast.

Whether you are a fan of the “Twilight” series’ Team Edward or Team Jacob, you just gotta love the Olympic Peninsula, the inspiration for author Stephanie Meyers’s mythical creatures. Here’s a shot from our car window that shows the moody skies that typify this special place in the world. I love how the sun looks like it’s shining behind waxed paper. Temperatures matched the gray landscape, as it was appropriately dark, cold, and windy the weekend we visited for the region’s annual Passport Wine Tour.

First stop on our research trip of Olympic Coastal Cuisine (a newly minted term coined by the Olympic Peninsula Culinary Tourism Association) was Fins Coastal Cuisine, an atmospheric second-story, waterfront restaurant in downtown Port Townsend (PT). These are the absolutely bounteous Mediterranean mussels I ordered that came swimming in a lovely Rosé-based broth (!) flavored with fresh rosemary. I ate each and every one.

Walking around the charming boutiques and galleries in downtown PT, we happened upon a new waterfront hotel where we’ll definitely be laying our heads next time we are in the area. Clam Cannery Hotel is built in–you guessed it–a vintage clam cannery, and each of the five rooms is unique and beautiful, with Sub-Zero appliances; sweeping water views; and artisan-crafted doors, cabinetry, and floors.

At dinner overlooking Port Hudson Marina (also in PT), we enjoyed these perfectly fried local oysters served as an appetizer at T’s restaurant. They were light and crispy and just perfect with their beautifully piped aïoli sauce and watercress salad.

A hearty breakfast the next morning at Hudson Point Cafe got us ready to face a day of wine touring in nearby Port Angeles. Here is the Smoked Salmon Omelette with a cup of luscious black beans and whole-wheat toast, paired with pink grapefruit juice.

We enjoyed the six wineries in the area that spread from Port Townsend to Port Angeles. Highlights included Camaraderie Cellars, where Don and Vicki Corson have built a winery that speaks wine in every detail, from the olive-cluster-studded fire pit to the whimsical wine-themed art work to the wood-fire-burning pizza oven embedded with wine bottles. Harbinger Winery and Olympic Cellars Winery, on the main highway through town, also are well worth a stop, as each excels in ambience and well-crafted wines.

Shortly after we returned, The Seattle Times’ editorial page printed a very interesting article entitled, Sucking the Life out of Forks. It documents the problems of notoriety for this small western Washington town as 60,000 tourists in search of “Twilight” moments collide with a permanent population of just 3,200.

Last month, during our time in our second port of call in Alaska, Juneau, we enjoyed touring Macauley Salmon Hatchery, Mendenhall Glacier, and Glacier Gardens Rainforest Adventure. The tours lasted until almost 2 p.m., so by the time we got off the bus, we were ready to eat!

Chris, our tour guide, suggested we try The Hangar on The Wharf, and it proved to be a good tip. The place is aptly named, for spry sea planes practically taxi into the restaurant’s big picture windows while float plane models dangle above your head.

Here’s a coupla sentences about the resto’s history, from their Web site:

“The Hangar on the Wharf is located in Juneau’s historic Merchants Wharf Mall which used to be the home of Alaska Coastal Airlines in the 1940’s. The seaplane hangar is a landmark in aviation history. Famous pilots such as Will Rogers used to land their aircraft in front of the Hangar during their great northern expeditions as the museum of enlarged historic photos at the restaurant show.”

We both bolted down a huge Halibut Burger and massive side salad for me; Spencer opted for a side of Hangar Fries.

Mendenhall Margaritas made a good match for food and scenery. . .they have a slightly blue tinge. Apt, since, of course, they’re named for the nearby Mendenhall Glacier.

During an action-packed 24 hours in Anchorage last month, we enjoyed Monday brunch at the world-renowned Snow City. It’s a hippy-dippy sort of place with laid-back servers, lots of glass that lets in plenty of natural light, and mostly organic/local/sustainable items on the menu.

Scrambled Eggs with Smoked Salmon seemed like a really authentic dish–carefully scrambled eggs with a generous slab of hard-smoked (and rather dry) salmon.

The Crab Omelet (the resto’s bestseller) was ethereal. . .mounds of light, luscious snow crab meat encased in a well-crafted layer of eggs. And look at the size of those slabs of toast!

A generous plate of fresh fruit (one of many options for roasted potatoes) was a healthy and palate-cleansing way to top off bottomless miss-matched mugs of coffee. Spencer’s was emblazoned with the words, “Anchorage Running Club.”

While on our Alaska cruise last month, we ran into many lovely iterations of the classic dessert: Baked Alaska.

Here’s Master Chef Rudi’s “Hats Off” Dessert–the chocolate-and-cherry-ice-cream-filled Baked Alaska we enjoyed during the Signature Master Chef’s Dinner on Holland America Line’s M.S. Veendam. We all donned tall chef’s hats while the serving staff paraded around the dining room clanking pots and pans, tossing bread onto our bread plates, and serving up generous portions of this luscious dessert.

It was a fun experience, with serious food that included such options as Lobster Bisque, Oxtail en Croûte, Duck Breast à l’Orange, and Wild Mushroom Strudel.

Our drive back from Lake Chelan over the North Cascades Highway was truly spectacular. We drove through two mountain passes (highest was 5,500 feet!) that had only been open for the season for only two days. 

While on the road to the Yakima Valley, we happened upon this glacial scene just before we hit Snoqualmie Pass. And this was on April 23!!!