After walking through the park and viewing the waterfalls in Oregon's Silver Falls State Park, we head over to the Pacific Ocean and stop at Cannon Beach, named one of the world's 100 most beautiful places by National Geographic. The stunning coastline, fabulous sandy beaches, and views of Haystack Rock offer an incredible experience.
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Tuesday, December 9, 2025
Cannon Beach in Oregon
Friday, December 5, 2025
Silver Falls State Park in Oregon - Trail of Ten Falls
Silver Falls State Park is the largest park in the Oregon State Parks system (9,000 acres, 3,642 hectares) and features one of the most impressive waterfall day hikes in the US. There are ten waterfalls on the 7.8 mile (12.6 km) loop, many of which the path goes behind, in addition to more than 35 miles (56 km) of backcountry trails for mountain biking, hiking, or horseback riding (beware the bears and cougars living in the more remote park areas). We're exploring a little of Oregon and head over to hike the fails
We park and walk toward the first falls, Upper North Falls.
Continuing along the trail, we reach Twin Falls, then Middle North Falls, another we can walk behind.
As we get to then end, we realize that our fall count is nine. We missed Winter Falls which is down a separate Winter Falls Trail. But, we've still seen many great waterfalls and had a spectacular hike with an incredibly scenic few hours, especially actually walking behind many of the falls and viewing them from a different perspective.
Tuesday, December 2, 2025
Branzino
In our trips this year to Monterosso al Mare in Cinque Terre, we observed the Ligurian cooking class at Hotel Villa Steno and learned to make an incredible branzino (and also fabulous pesto). We bring our new skills home and purchase filleted branzino at Pike Place Market while we are in Seattle, carry them home, and prepare a great dish with the branzino, roasted potatoes, and trofie with pesto.
We start with branzino fillets in a pan with olive oil and garlic cloves. We then prepare a mixture of olive oil, lemon juice, and oregano which we pour over the fish and then cover with olives and capers. We add rosemary and bay leaves and bake in the oven for 15 minutes.
For the potatoes, we thin slice Yukon Gold potatoes with a mandoline food slicer, layer them in a sheet pan, and cover them with olive oil, salt, and pepper. We pop them in the oven with the branzino and prepare trofie with pesto using trofie pasta and the pesto sauce that we made from our basil plants (and grated Parmesan cheese, grated Romano cheese, toasted pine nuts, salt, and olive oil),