I’ve been on a madeleine craze lately. They are simple to make and the batter can be made in advance and kept in the fridge. These delicate morsels are best eaten fresh as even 1 day would greatly affect their texture. I use Chef Dominique Ansel’s recipe (with modifications depending on flavor) which can be found here.

Sequim during lavender season has always been on my to-do list so during a search of potential campsites, Sequim Bay State Park caught my eye. On the way, we took the Hood Canal Floating Bridge where we had the opportunity to view a submarine passing by. Our humble abode for the night. The campsite was very nice. It seemed like they combed the ground of our site and reminded me of one of those sand zen gardens. For dinner, we decided to keep it simple and have dehydrated food. On the menu were Peak Refuel’s Beef Stroganoff and Chicken Coconut Curry. They both turned out pretty good and we both…