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Bellingham Bay View (365 x 450)

Happy 2013, Wanderboomers!

My blogging friend Tele just posted about a FREE two-day New Year “Resolutions” extravaganza that’s happening at Village Books in Bellingham, Washington on January 5th and 6th.

The schedule of mini-workshops kicks off at noon on Saturday with Carolyn Koehnline’s, “Clearing Clutter for a Creative New Year” (say that three times) and concludes on Sunday with a presentation on “The Many Paths to Publishing: Self, Small, Traditional” with Paul Hanson, Sarah Martinez and Janet Oakley.

While Saturday’s presentations focus on general “Resolutions” topics, like creating a personal vision and setting intentions for the year ahead, Sunday is devoted to aspiring and seasoned writers, covering such topics as journaling, blogging, writing groups, novel writing and publication possibilities.

Fairhaven (336 x 450)

Village Books is one of my favorite community-based, independent bookstores anywhere! Staffed by helpful, knowledgeable locals who love books, the bookstore is located in Bellingham’s historic Fairhaven district. Owners Chuck and Dee Robinson have created a cozy, inviting atmosphere for bibliophiles of all ages. You’ll want to wander through the store on all three levels, browsing the collections ranging from Book Club picks to bestsellers and everything in between.

As much as true book lovers might want to settle in among the stacks for the night, the owners haven’t yet added a B & B so you will need to leave when the store closes for the day. Not to worry. Bellingham offers outstanding accommodations for the discerning traveler. Here are three of my favorites:

Fairhaven Village Inn

After enjoying the presentations at Village Books, just walk one block west for a stay at Fairhaven Village Inn. With scenic views of the small working harbor close by, the historic 22-room hotel evokes an elegant, bygone era, though built in 1998. You won’t find a more convenient launching pad to the many nearby restaurants, shops and town activities in the Fairhaven district, including the farmer’s market, outdoor movies or even marathons that start and end at The Village Green town square across the street.

Settle in the cozy library off the lobby to read the treasures you no doubt purchased at Village Books, or peruse the many volumes lining the bookshelves at the Inn. Escape to the privacy of your spacious room to relax in a comfortable robe before sinking into luxurious bedding and down comforters for the night. Enjoy your breakfast or a glass of wine in the evening on the flower-filled terrace outdoors.

The Chrysalis Inn & Spa

A word of warning when you make a reservation at the Chrysalis: you won’t want to leave your spacious, tranquil room any time soon. Curl up with a good book

on the sumptuous bay window seat that overlooks Bellingham Bay and the San Juan Islands. Open the shoji screens to take in the spellbinding Northwest seascape from the comfort of your luxurious two-person jetted soaking tub. Or watch Leonard Cohen’s “Live in London” show on PBS, still from the convenience of your soaking tub, as I was fortunate to do during my stay.

Still not enough pampering for you? Then head to the full-service on-site spa for the ultimate relaxation package. When you’re ready to get a little fresh air and exercise, take a leisurely walk along the waterfront on South Bay Trail that extends from The Fairhaven Village Inn to Boulevard Park. And be sure to stop for a latte at The Woods Coffee to complete your outing.

Hotel Bellwether

For a unique destination hotel, reserve a room at Hotel Bellwether, a luxurious boutique lodging in the cove of Bellingham Bay overlooking Squalicum Harbor. Book early for the chance to stay in the three-story, 900-square-foot Lighthouse Suite, featuring a private 360-degree observation deck with views of Mount Baker and the San Juan Islands. Complete your retreat experience with a visit to the Zazen Salon Spa for a total mind, body and spirit makeover.

Many thanks to Bellingham Whatcom County Tourism for arranging my stays at Fairhaven Village Inn, The Chrysalis Inn & Spa and Hotel Bellwether.

What weekend getaways are you planning for 2013, Wanderboomers? Please share with us here.

Start at the scenic seashore of Samish Bay,WA. Place a few sunflower-topped picnic tables and a BBQ nearby. Add a popular oyster shell lighthouse, friendly welcoming party and a hands-on shellfish cooking demonstration. Flavor with a few of your favorite new friends and a stunning sunset.

Presto! You have all the makings for a memorable meal at Taylor Shellfish Farms, thanks to Bellingham Whatcom County Tourism.

Recognized as the largest shellfish company in North America, Taylor Shellfish farms is a fifth generation family-owned operation with headquarters in Shelton, WA. Here in Samish Bay, just south of Bellingham, the local operation sits on 1,700 acres of tideflats where they produce Manila clams, oysters and geoduck (pronounced “gooey” duck).

The Northwest geoduck is a marvel all its own. Native to Washington State and British Columbia, this saltwater clam is the largest burrowing clam in the world. More than a few jokes have been made about the length of its siphon that can extend several feet beyond its shell. Let’s just say that my introduction to the geoduck came from a roommate who had strategically placed one in our otherwise empty dorm refrigerator. Predictably, when I opened the door, I screamed.

First impressions aside, on this evening at Taylor Shellfish Farms, we soon discover that geoduck is one tasty morsel, thanks to the demonstration by our hosts Nicole Hopper and Jon Rowley. After carefully slicing the muscle away from the clam shell, the geoduck is placed in boiling water for about 20 seconds, just long enough to allow us to remove the skin. Afterwards, we slice the siphon into quarter-inch pieces which we then dip in a little soy sauce and wasabi for a raw crunchy snack before our main meal. Mmm . . .

Meanwhile, Nicole has cut up the soft belly of the geoduck, covering it with a lime juice marinade before mixing in 2 cups of tomatoes, 2 onions, 1 cucumber, radishes, 2 cloves of garlic and a jalapeno pepper for the ceviche.

Jon continues the cooking demonstration by showing us how to crack a crab. First, we carefully pull the head off from the back.

Now for the messy part . . . We remove the insides before breaking the crab in two,

then snap off the crab legs one by one. Jon presents each of us with a homemade stainless steel tool for gently cracking open the legs. “Gently” is the key word of advice here which in my haste I failed to follow, inadvertently smashing my crab legs into smithereens. Oops. Easy does it.

Still ahead is a lesson in how to shuck oysters and remove the beard of a mussel. But for now, we’re ready to clean up, pour a glass of Sauvignon Blanc or Pinot Grigio and enjoy the evening sunset.

Do you have a favorite memorable meal to share with us, Wanderboomers?

Write Your Way Into a Happy New Year!

A Treat to Eat at Taylor Shellfish Farms

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