Recipes from the North Coast
Last Lockdown Lowdown contest
features homemade meals
BY ALYSSA EVANS
T
he results of Coast Weekend’s last
Lockdown Lowdown contest are here.
During the past few months, hun-
dreds of residents along the North
Coast and in s outhwest Washington par-
ticipated in Coast Weekend’s six Lock-
down Lowdown contests. We aimed to cre-
ate a positive space to come together during
the coronavirus pandemic. A nd with the
help of reader submissions and votes, we
succeeded.
We asked readers to submit a photo of
a homemade meal, accompanied by a rec-
ipe, for the last Lockdown Lowdown con-
test. We received a total of 16 submissions,
ranging from smoothies to crab cakes, and
even graduation cakes.
Like the other Lockdown Lowdown con-
tests, the entries showcase the spirit of the
North Coast, many of which feature home-
grown ingredients.
See Page 8
Ramona Ulbricht’s
‘smudgies.’
is
called
Ingredients:
2 cups peanut butter
1 cube softened butter
1 cup brown sugar
1 pound powdered sugar
Debra Twombly’s entry features a homemade omelet.
Ingredients:
1 farm fresh organic egg, beaten, with a
splash of non-chlorinated water
Salt and pepper to taste
1 teaspoon of olive oil
A generous gathering of spinach from the
garden (about 3 cups fresh)
1/2 teaspoon of butter
1/4 cup chopped scallions
1/4 cup of grated cheese
Steps:
Sauté the spinach in the olive oil quickly
until the spinach is tender. Set aside. Melt
the butter in a frying pan. Pour in your
beaten egg. When egg is nearly set, add
the spinach, scallions and cheese. Fold
over, let the cheese melt. Transfer to a plate
and serve with a dollop of sour cream and
salsa if desired.
Steps:
Mix the ingredients by hand (you can
put sandwich bags over your hands),
press into a jelly roll pan.
Topping: melt 12 ounces of chocolate
chips with 4 tablespoons of butter. Stir
until creamy and spread over crust. Cool
and cut into squares. You can also press
into mini muffi n tins in paper muffi n
cups. Add sprinkles.
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