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Oregon Coast Waves - 1.10 May/June

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W A V E S

VOL 1.10

MAY/JUNE 2021


Just once, I’d

like to wear a

paisley print.

Our sea animals can’t

wait to see you.

Never boring.

GET YOUR TICKETS AT AQUARIUM.ORG

TISH EPPERSON

Crow’s Nest Studio & Gallery

toledo, oregon


May Flowers

Element Series by Jeremy Burke

Special thank you for Jesse Dolin for giving me this idea to produce small element style photos. All are square and shot with a Macro lens at very close

distances. Thank you again Jesse for the inspiration check out the tidal series on page 41.

PHOTOS BY: JEREMY BURKE


OC

W A V E S

Publisher

Jeremy Burke

Editor

Steve Card

Advertising Sales

Teresa Barnes

Kathy Wyatt

Natalie Lane

Jenna Bartlett

Jeanna Petersen

Misty Berg

P.7

Blessing of the Fleet returns

for 2021

P.12

Coffee with a view -

Bayscapes Gallery & Coffee

P.18

Heceta Head Lighthouse

Contributing Writers

News-Times Staff

Kenneth Lipp

Mark Brenna

Katie Wiley

Photographers

Jeremy Burke

About the Cover Shot

This photo I have had in my head for years. It

seems everytime I can line the moon up with

the lighthouse, I have fog. I stayed up really

late the night before to shooting the super

moon and decided to give it a try the next

morning at 5am. I think it was worth 3 hours

of sleep. Enjoy! . Photo by Jeremy Burke

P.21

Recipe - Clam Cakes

P.22

Recipe - Oregon Coast

Bloody Mary

P.23

Recipe - Dandeline Salad

P.24

P.30

P.31

oregoncoastwaves.com

Recipe - Bread Pudding

Recipe - Mom’s Rolls

Recipe - Fried Chicken

Facebook

@OregonCoastWaves

Instagram

@oregoncoastwaves

All rights reserved. No part of this

publication may be reproduced without

the written permission from this publisher.

Photographs, graphics, and artwork are

the property of Newport Newspapers LLC

©2021 and J.burkephotos ©2021

Oregon Coast Waves 2021

P.33

P.36

P.38

A News-Times Publication

831 NE Avery Newport Or 97365

Rock of the Month - from

Styx, Stones n’ Bones

Community Vision Awards

2020

Animal of the Month -

Puffin


contents

P.15

SUPER MOON ON THE OREGON COAST

P.41

P.43

P.46

P.48

Tidal Elements...

Cannon Beach day Trip

Surfing Boiler Bay

Dream Home of the Month

5


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Newport, OR 97365

• 2 Bed/ 1 Bath

• 3 Bed/ 2 Bath

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• Public Transportation

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www.oceanviewseniorliving.com

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Sports Memorabilia

Jewelry • LP’s

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Collectibles • Trains

Dollhouse

Furniture

880 S.E. Bay Blvd., Newport

541-265-9275

“Serving the Yaquina Bay Area Since 1988”

We have all the gear you need to enjoy

your time on the Oregon Coast!

• Sport & Commercial Fishing Gear

• Clamming & Crabbing Gear

• Clothing, Boots & Rain Gear

• Marine Electronics

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• Tools & Industrial Supplies

• Rigging & Hydraulic Shop

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dougchadwickdds.com | 541.265.4221 | 123 SE Douglas Street Newport, OR 97365


Blessing of the Fleet

MAY 2021

he Blessing of the Fleet began as an old-world Sicilian custom emphasizing faith and perseverance –

qualities that have long fueled those who go to sea to earn their living. Since the 1950’s Newport’s Blessing

of the Fleet has continued the custom of asking for prayers for protection at sea, bountiful catches, and

peace of mind for the families at home.

events started at 10:00am with a Memorial Service at the Fishermen’s Memorial Sanctuary at Yaquina Bay State Park.

This service is meant to offer support and encouragement to the families and community while remembering Lincoln

County fishermen lost at sea.

PHOTOS BY JEREMY BURKE


PHOTOS BY: JEREMY BURKE


PHOTOS BY: JEREMY BURKE


Bayscapes Gallery & Coffeehouse

The perfect spot on Newport’s Historic Bayfront


13


Photo by

Luke Whittaker

N Y E

Historic

B

E A

C H

Located just a few short blocks off Highway 101,

the “European walking neighborhood” of Historic Nye beach is a

perfect spot to enjoy easy access to miles of perfect beaches

and offers the visitors lots of …

Beachcombing

Bike Riding/Rental

Beach Walking

Kite Flying

Surfing

Sail-boarding

Tide Pooling

Photography

Galleries

Jewelry

Visual Arts

Apparel

Lodging

Spa – Massage

Cafés & Fine Dining

Hours of Family Fun

Unique

Retail Shops

Professional

Services

Fine Gifts and

Home Decor

World Class

Performing Arts

Sweets - Ice Cream

- Chocolates

For more information: www.NyeBeach.org


PHOTO BY: JEREMY BURKE

SUPER MOON

“Pink Moon” visits the Oregon Coast

PHOTO BY JEREMY BURKE

Super Moon “Pink Moon” taken at 700mm. PHOTO BY JEREMY BURKE

15


Super Moon “Pink Moon” taken at 500mm. PHOTOS BY JEREMY BURKE


17


Iconic lens still guiding people to the Oregon Coast

he Heceta Head Lighthouse is one of the most

iconic and spectacular locations on the Oregon

Coast. Often referred to as the most photographed

lighthouse in America, the adjacent home, which

once housed the lighthouse keepers and their

families, is now known as The Heceta Lighthouse

Bed and Breakfast.

The lighthouse is named after Spanish explorer Bruno de Heceta

and construction on the site began in 1892. There were no roads

along the coast in the 1890s, so travel and transport of materials

was difficult, especially during winter months.

The lumber and cement needed to build an adequate residence

for lightkeepers had to be brought by horse drawn wagon or

dropped in the ocean by supply ship and ferried to land.

Remarkably, the construction of the lighthouse and keeper’s

quarters took just over a year and cost only $80,000.

The U.S. Lighthouse Service lit the wick of the original coal oil

lamp on March 30, 1894. That light, produced by concentric

wicks and then magnified by a 392-prism British-made Fresnel

lens, equaled 80,000 candle power.

Its visibility — 21 miles from shore — was limited only by the

curvature of the earth.

“The lighthouse is this amazing beacon,” said Misty Anderson,

manager and event coordinator for the Heceta Head Lightstation

B&B. “It draws hundreds of thousands of visitors to our area

every year.”

Heceta Head Lightstation uses a lens developed by Augustin

Fresnel in 1822. It uses the refractive properties of light to

dramatically increase the intensity and throw distance of the

light’s beam. This made the Fresnel Lens the perfect fit for the

Oregon coast. The Heceta Fresnel Lens is still considered an

amazing accomplishment of engineering. It is composed of eight

panels with 24 sections which are made up of 392 2-inch prisms.

It is 12 feet tall with a six-foot diameter and weighs just over six

tons.

At the time of the lens’ purchase, it was the most expensive single

element of the construction, and it took more than a year from

the time the lens was purchased until it was delivered.

The Fresnel lens that focuses and emanates the light that ships

and tourists see from miles away, is still in operation, attracting

visitors and warning sailors for more than a century.

The original clockworks that rotated the lamp consisted of a 35-

foot cable attached to a 200-pound weight that dropped through

the middle of the tower to a weight room.

A lightkeeper hand cranked the weight every four hours.

Electrical power arrived in 1934, and a bulb replaced the oil

lamp.

The light now uses a 1,000-watt quartz bulb that produces 2.5

million candle power to emit one ash every 10 seconds.

The lighthouse operated with human keepers until automation

took over in 1963 and the location was turned over to Lane

Community College and then to the Oregon Parks and

Recreation Department in 2001.

Rangers from the Oregon State Park system now conduct guided

tours of the lighthouse, weather and staff permitting. Self-guided

interpretive panels are located along the trail to lighthouse if you

visit during non-staffed hours.

Head Lighthouse State Scenic Viewpoint is located in a cove

at the mouth of Cape Creek. There are picnic tables sheltered

from the wind and a great view of the ocean located just a short

distance from the lighthouse.

This area is open to visitors all year round, as is access to the

grounds of the lighthouse.

A non-profit, “Keepers of the Heceta Head Lightstation”

(KHHL), has been formed to share the story of Heceta Head

Lightstation and to support the preservation and enhancement

of the structures and grounds so they are accessible to all. The

founding board of KHHL is made up of Yachats and Florence

community members who want to share the rich history and

stories of life at Heceta Head Lighthouse with other interested

individuals.

For more information call:

Heceta Head Lighthouse-Oregon State Parks: 1-800-551-6949;

Park: 541-547-3416

Heceta Lighthouse Bed & Breakfast: 1-866-547-3696 or email

keepers@hecetalighthouse.com

WRITTEN BY MARK BRENNA | PHOTO BY: JEREMY BURKE

19


THE KITCHEN WILD

BY KATIE WILEY

Pho Ga with Sea

Lettuce

As many of you may know by now, I

absolutely love clamming! Before moving

to the coast, it was the one thing I looked

the most forward to — just being able

to roll out of bed, grab a quick limit or

two before work or school, then come

home and get the day started. And that

is exactly what we have done on a regular

basis for over a year now.

That excitement never gets old. In fact,

that excitement appears to radiate from

us, often encouraging others to want to

join in on the fun, which is exactly what

happened recently when some of our

friends from eastern Washington came

down to Waldport just to clam with

us for an afternoon. But there was one

hiccup — they didn’t have waders, and

we had never clammed outside of the

water. So we opted to try a new spot that

offered both options, and it was a major

success! In fact, not only did we harvest

the biggest cockles we had ever pulled

out of the water, but I also came across a

ton of sea lettuce.

Sea lettuce is a type of seaweed that

grows along many coastlines of the

world’s oceans, including right here on

the Oregon coast.

Sea lettuce packs a serious punch in

the vitamin department, covering the

entire vitamin spectrum. It’s packed

with vitamin A, vitamin C, vitamin E,

vitamin K, and B vitamins such as B1,

B2, B12 and folate. Additionally, this

robust nutrient profile lends the seaweed

excellent skin-boosting properties. Along

with those desirable, anti-aging skinboosting

properties, sea lettuce is also

great for weigh loss because it’s super low

in calories but loaded with dietary fiber

and is an excellent source of protein,

iron, calcium and magnesium.

Combine all of this with the healing

properties of the bone broth used for this

pho, and we’ve got ourselves a delicious

meal that’s jam-packed full of nutrients.

Oven Roasted Sea Lettuce

Preheat oven to 225 degrees.

Carefully rinse sea lettuce in cold water

to remove all sand and debris.

Lay flat on a parchment-lined cookie

sheet and roast for approximately 30

minutes, or until all moisture has been

removed and sea lettuce is crisp.

Store in an airtight container.

Pho Ga with Sea Lettuce

Ingredients:

Oven roasted sea lettuce

Chicken broth

Bean sprouts

Cilantro

Avocado

Jalapeño

Habanero

Red bell pepper

Lime

Rice noodles, boiled

Shredded chicken

Directions:

Add all ingredients into a soup bowl to

your liking and enjoy! There’s no wrong

way to make this delicious and nutritious

Vietnamese chicken noodle soup.

Smoked Venison

Meatballs

Well, our stretch of spectacular weather

is about to come to a pause, but that

certainly doesn’t mean we need to put

those outdoor grills away.

What a beautiful treat the Oregon

coast has given us lately with all of

that sunshine! Many of our yards have

been given extra attention, our skin

has been kissed with those golden rays


and cooking indoors on the stove has

transformed into cooking outdoors on

the grill instead.

I love grilling outside for many reasons —

my kitchen stays a little cleaner, I certainly

don’t want to waste a single moment of

that gorgeous weather and somehow the

food always tastes a whole lot better when

cooked outside. Combine that with

some good music playing and dinner on

the patio, and that is certainly one heck

of a way to spend a beautiful springtime

evening.

These venison meatballs are super simple

to roll ahead of time, then just throw

them on the grill or smoker when you’re

ready for dinner. Top with your favorite

sweet, spicy or savory sauce, and these

can be paired with just about any side

dish!

Smoked Venison Meatballs

Ingredients:

2 pounds ground venison

1 egg

1 teaspoon Johnny’s Seasoning Salt

Fresh cracked black pepper

Directions:

Mix all ingredients in a bowl then roll

into golf ball-sized meatballs. Toss on the

grill or smoker and grill until thoroughly

cooked.

These Smoked Venison Meatballs are

smothered in PS Seasonings, The Big

Kahuna pineapple teriyaki sauce and

paired with a side of jasmine rice and

grilled sugar snap peas. If you haven’t

tried grilling your fresh sugar snap peas, I

highly recommend it.

Clam Cakes with

Spicy Sriracha Mayo

After raking in the cockles last week

(literally), I now have more clams than

I know what to do with. Just kidding,

I know exactly what to do with them.

Eat them!

Truthfully, I would be perfectly happy

eating nothing but fried cockle clams

from every limit I pull out of the water.

But featuring fried cockle clams every

week in Friday’s paper wouldn’t be

very exciting, so it forces me to think

outside of the box a bit at times and

create dishes that I might not otherwise

create. I am so thankful for that because

I occasionally come up with a gem like

these clam cakes.

These clam cakes have immediately

earned themselves a top spot on my

list of favorite appetizers. They’re spicy,

crispy and loaded with clam flavor

because these small cakes are packed

full of clams! Topped with that Spicy

Sriracha Mayo (that would taste amazing

on just about anything), this is definitely

a winning combo.

Clam Cakes with Spicy Sriracha Mayo

Cockle Clam Cakes

Makes 6 clam cakes.

Ingredients:

1 limit of cockle clams (20 clams)

1 tablespoon butter

2/3 cup red bell pepper, diced small

2/3 cup green bell pepper, diced small

2/3 cup red onion, diced small

2 garlic cloves, minced

1 egg

3 tablespoons mayonnaise

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1 cup panko crumbs, plus a little extra

for dredging clam cakes before they hit

the fryer.

Oil for frying

Cilantro and avocado for garnish.

Directions:

In a food processor, pulse clams until

chopped into very small pieces. Set

aside.

In a skillet, add butter and sauté onions

and peppers until soft, add garlic and

clams and sauté for another 2-3 minutes.

Remove from sauté pan, allow access

liquid to drain in a wire mesh strainer.

In a separate bowl, mix egg, mayonnaise,

Worcestershire sauce, cayenne, salt and

pepper.

Add well drained clam mixture to egg

mixture, then add 1 cup panko crumbs.

Form into 1/3 cup sized cakes, shaping

them into approximately ½-inch thick

rounds.

Refrigerate for at least two hours before

frying.

Right before deep frying, press a little

extra panko crumbs on each side for

extra crunch.

In a deep fryer or skillet, heat oil to

350 degrees and deep fry until golden

brown.

Top with Spicy Sriracha Mayo and

garnish with cilantro and avocado.

Enjoy!

Spicy Sriracha Mayo

Ingredients:

1/2 cup sour cream

1/3 cup mayo

21


1/2 teaspoon garlic

1/2 teaspoon cumin

1/4 teaspoon salt

3-4 teaspoons Sriracha

Mix well.

Oregon Coast

Bloody Mary

Before moving to the central Oregon

coast, we really only looked forward to

one time of the whole year, and that

was archery hunting season from late

August to late September. The simplicity

of being tucked away in the woods,

surrounded by nature and living off the

land somehow felt like that’s the way life

was supposed to be.

However, the drive back home to reality

was always a painful one. Of course, we

were always happy to return home to our

animals, but honestly, that was about

it. We dreaded leaving the peace and

tranquility of nature behind. And the

accessibility to natural foods was always

an added bonus, one we never took for

granted — none of which we had in the

town we had called home our entire

lives. So we decided to take a huge risk

and leave the only hometown we had

ever known behind in search of a life

we wouldn’t dread coming back from

archery hunting camp to.

Now here we are, a year later, living our

very best lives in Waldport, Oregon,

and it has been without question the

very best year of our lives. We wake up

surrounded by peace and tranquility

every single morning. Our children are

always outdoors on some adventure or

another. We take advantage of the tides

for sourcing seafood and are so incredibly

grateful for the natural abundance of

forest foods available all throughout the

year.

So although we still look forward to

archery hunting because the Willowa-

Whitman National Forest truly is a

thing of beauty, we certainly don’t look

forward to it as an escape from our daily

lives anymore because our new daily lives

here along the Oregon coast are definitely

ones we cherish every single day.

One of my husband’s favorite guilty

pleasures from hunting camp is a Bloody

Mary, so I decided to give him a taste

of hunting camp with an Oregon coast

twist with this loaded Oregon Coast

Bloody Mary filled with fried cockle

clams pulled right out of Alsea Bay,

grilled tiger prawns from Luna Sea Fish

House, smoked salmon from our friends

over at McKinley’s RV Park and Marina,

venison pepperoni from the Willowa-

Whitman National Forest and thick cut

peppery bacon with some crisp celery.

Some of the very best flavors from both of

our favorite Oregon stomping grounds.

Oregon Coast Bloody Mary

4 ounces PS Seasoning Big Buck Bloody

Hot & Spicy Mix or your favorite Bloody

Mary mix

2 ounces vodka

Serve over ice

Garnish with:

4 fried cockle clams on skewer

4 grilled Mexican tiger prawns on skewer

2 pieces of smoked salmon on skewer

1 venison pepperoni stick

3 strips peppered bacon on skewer

1 celery stalk

Dandelion Apple

Pecan Salad

WITH DANDELION VINAIGRETTE

This Oregon coast weather has certainly

been something to celebrate this week,

with temperatures I haven’t seen since

last year, a little less wind than usual

and the daylight sticking around longer

and longer each day. It’s days like these

that I inevitably meet new friends and

neighbors because everyone is out of

their homes soaking up the sunshine.

Whether walking on the beach or

working in their yards, it’s always so

wonderful to see so many new smiling

faces around town.

While over for a visit at my mom’s

house in Seal Rock the other day, we

stood outside chatting about her new

planter boxes that she had just finished

in her yard for her garden this year. I

noticed a few stray dandelions, which I

pointed out and suggested that she pull

them. She just laughed and said, “I’m

saving those for the bees.”

If you know my mother, you would

know she’s not kidding. My mom is,

22


and always has been a free spirit. She’s always been open to

new ideas, learning about new things and has never cared what

others thought of her. So if you know my mother, it shouldn’t

surprise you that she has a patch of dandelions in her yard just

for the bees.

I have decided to take a little tip from my mom and keep some

of those dandelions in my own yard for the bees and for us to

enjoy as well.

Dandelions are packed full of vitamins A, E, K, B1, B2,

B6 and C. They are also mineral-rich in substances such

as magnesium, iron, copper and folate, and there are many

different ways to enjoy them. Dandelion flowers, leaves and

roots can all be enjoyed in a variety of different ways. So just as

the bees love them, you should too!

Dandelion Apple Pecan Salad with Dandelion Vinaigrette

For Dandelion Salad:

5 ounces spring mix lettuce

Freshly picked dandelion leaves (always be sure no pesticides or

weed killers have been sprayed on or around your dandelions)

1 honey crisp apple, thinly sliced

1/3 cup pecans

1/3 cup dried cranberries

1/3 cup blue cheese crumbles

1/4 red onion, thinly sliced

Directions:

Add all ingredients to a large salad bowl

For Dandelion Vinaigrette:

1/3 cup Dandelion Vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1/3 cup olive oil

Salt and pepper

Natural Food Cooperative

• Full-line grocery store

• Everyone welcome!

We’re Open

Every Day

• Organically grown produce

• Hundreds of items in bulk

• Sandwiches, soups, salads & entrées

made fresh weekdays

• Sandwiches, salads & baked goods

on the weekends

• Salad and hot bar 11am-1pm

weekdays with server

Monday-Saturday: 9am-6pm

Sunday: 10am-6pm

159 S.E. 2 nd Street

Newport

541.265.8285

WWW.OCEANAF OODS. ORG

Directions:

Whisk together mustard, dandelion vinegar, honey and olive

oil until thoroughly combined. The mixture will start to

thicken and appear creamy. Add salt and pepper to taste.

Dandelion Vinegar

Ingredients:

Pint-sized Mason jar (or any jar with a lid)

1 cup dandelion flowers (flowers only, no stems)

2 cups apple cider vinegar

Directions:

Place dandelions in Mason jar. Cover with apple cider vinegar.

Cover with lid and shake.

Store in the pantry for at least one week before use.

Strain out dandelions and enjoy as you would your favorite

vinegar.

23


PHOTOS BY: JEREMY BURKE


CELESTE’S KITCHEN PNW

BY CELESTE MCENTEE AND GUESTS

Bread Pudding

This easy bread pudding is perfectly sweet

with a wonderfully soft texture inside,

a crisp top and a delicious traditional

pudding sauce. It comes together with

just a few ingredients you probably have

in your pantry, and you can make it

ahead too!

Ingredients:

2 cups milk

3 tablespoons (1/3 stick) salted butter,

more for greasing pan

2 teaspoons vanilla extract

1/3 cup sugar

1/3 cup brown sugar

Pinch of salt

1-2 teaspoons ground cinnamon

1 large loaf of sour dough bread or sweet

bread like challah or brioche, cut into

2-inch cubes (about 5 to 6 cups)

4 eggs, beaten

Preparation:

1. Heat oven to 350 degrees. In a small

saucepan over low heat, warm milk,

butter, vanilla, sugar and salt. Continue

cooking just until butter melts; cool.

Meanwhile, butter a casserole baking

dish and fill it with cubed bread.

2. Add eggs to cooled milk mixture and

whisk; pour mixture over bread and let

soak for 25-30 minutes before baking.

Bake for 20-25 minutes, or until custard

is set but still a little wobbly and edges of

bread have browned. Serve warm or at

room temperature.

Food historians trace the history of bread

pudding to the early 11th and 12th

centuries, as frugal cooks looked for

ways to use stale, leftover bread instead

of letting it go to waste. In 13th century

England, bread pudding was known as

“poor man’s pudding,” as it was a popular

dish with the lower classes.

Modern bread pudding typically starts

with a custard that consists of eggs whisked

with milk or cream and thickened over

low heat. Some recipes call for sliced

bread; others for cubed bread. Regardless

of which bread you use or how you cut it,

make sure you start with stale or fairly dry

bread to allow for maximum absorption

of the custard. After baking, the top layer

gets slightly crispy while the interior soaks

up all that rich, creamy, warm, custardy

goodness.

A sour dough boule’ is my very favorite

bread to use. Panini Bakery-in Newport

had the very best!

Serve with my favorite caramel buttermilk

syrup.

Ingredients:

3/4 cup buttermilk

1 cup sugar

1/2 cup brown sugar

1/2 cup butter

2 tablespoons corn syrup

1/2 teaspoon baking soda

1 teaspoon vanilla

Instructions:

Combine buttermilk, sugar, butter and

corn syrup in a large pot over mediumhigh

heat. Bring the syrup ingredients

to a boil, then reduce heat to mediumlow

and simmer for 7-8 minutes, stirring

frequently until the syrup is a light golden

brown. Add the baking soda at the end

PHOTOS BY: JEREMY BURKE

and whisk quickly. Remove from the heat

and stir in the vanilla, then let the syrup

cool slightly for a few minutes while still

stirring occasionally before transferring

to a heat-safe jar.

The syrup can be stored in the fridge

for up to two weeks. Just reheat in the

microwave for 30-60 seconds and stir

before using. Top it off with home made

heavy whipped cream and finish with a

dusting of ground cinnamon.

Garlic Shrimp

Parmesan Caesar

Salad

I absolutely love a good Caesar salad, and

this simple version will not disappoint.

I promise you will not even miss the

25


PHOTO BY JEREMY BURKE ©2021 J.BURKEPHOTOS


BERKSHIRE HATHAWAY

HomeServices

Northwest

Real Estate

Pam Zielinski

Netarts Bay, OR • Mobile: 503-880-8034

www.PamZielinski.com

– “Pam’s Homes by the Water” –

The Landing at Newport was

developed in the year 2000 as a 57 unit

condominium-Hotel and is now one of

Newport’s premiere Properties. The

concept combines a resort-style hotel

operation condominium ownership.

CCB#191422

Stoves • Sales • Service

Call us for your chimney sweep and

to service your gas fireplace.

541-265-8390

www.coasthearthandhome.com • 633 E Olive St., Newport

MARKET

Employee owned & Working

Hard to Serve You Every Day!

• Bandon • Myrtle Point • Reedsport • Coos Bay

• Gold Beach • Coquille • Lincoln City • Lakeside • Empire

Complimentary BBQs and

crab cookers on the patio

In-suite laundry machines

Open concept meeting room for 30 guests

Complimentary local bus tickets

to go further around Newport

Cats and dogs welcome in

select pet-friendly suites

890 SE Bay Blvd. Newport

541-574-6777

TheLandingAt Newport.com


croutons! You’ll still get all the salty

crunchy goodness with the easy-to-bake

parmesan crisps. Adding the yumminess

of the avocado? It’s soooo delicious!

This is a great meal for entertaining. It’s

hearty as a full meal, or bring it along to a

party as a side! My suggestion would be to

assemble right before serving.

I promise your friends will think they’ve

died and gone to heaven in the kitchen.

Serve it on a giant charcuterie board

(my personal favorite way). That allows

everyone to see what is being served

and grab a little bit of everything for the

perfectly balanced Caesar salad. It can

also be served in a large bowl. Either way,

your guests will rave!

Ingredients:

4 tablespoons shredded parmesan cheese

2 pounds large raw shrimp peeled and

deveined

1 lemon, juiced

2-3 tablespoons minced garlic

Salt and pepper to taste

1/2 cup chopped bacon

1-2 avocados sliced

5-6 cups chopped romaine lettuce

1/2-1 cup parmesan cheese (separate)

Ghirard’s Caesar dressing is my favorite

Optional additions:

Handful of pine nuts

Fresh Dungeness crab meat, fresh bay

shrimp or fresh caught albacore tuna

Directions

1. Preheat the oven to 400 degrees. Pour

a few tablespoons of shredded parmesan

cheese onto a silicone or parchmentlined

baking sheet, make it the shape of a

large circle for the serving bowls. Lay out

enough separately to bake and crumble

later to top the salad. Silicone works best.

Place 1/2 inch apart. Bake 3-5 minutes

or until golden and crisp. When you pull

them out of the oven, lay each circle over

the bottom of a cup or bowl to shape the

Parmesan cheese into bowl shapes, let

cool.

2. Combine the shrimp in a shallow

bowl with the lemon juice, garlic, salt

and pepper. Allow to marinade for 10-15

minutes or so while preparing your other

ingredients.

3. Wash and dry, then chop romaine

lettuce, slice avocado.

4. Heat a cast iron skillet over mediumhigh

heat; fry the bacon until golden and

crispy. Transfer the bacon to a plate; set

aside.

5. Drain some of the bacon fat from the

pan, leaving about 1 teaspoon in the pan

for the shrimp. Fry the shrimp for 2-3

minutes each side (be careful not to over

cook. Set aside.

6. Assemble salad: combine the lettuce,

shaved parmesan cheese and dressing.

Toss well and add fresh ground pepper to

taste. Arrange the bacon pieces, avocado

slices and parmesan crisps on top. Serve

in a bowl or on a large platter.

Kaprice’s Sweet

Potato Toast with

avocado:

Sweet Potato Toast is kinda the new

thing. Instead of using a traditional slice

of bread for toast, just slice a sweet potato

lengthwise and cook to create sweet

potato toast.

Living in Hawaii I got really used to eating

avocado toast almost every single day after

my morning runs, it became my favorite

routine. I love finding ways to make my

recipes healthier and I love trying out

new combinations of foods I could eat

everyday. Back in February I attempted to

make sweet potato chips with guacamole

but sadly I burnt the chips while losing

track of time on FaceTime with my mom.

The next day I had a bunch of extra sweet

potatoes I wasn’t sure what to do with

since I failed with the chips, and that’s

when I realized I could use my them as

toast instead of the dry, crunchy rice

cakes I had been using for my morning

avocado toast and it was love at first bite.

Instructions

Preheat oven to 425°F.

Brush both sides of sweet potato slices

with avocado oil or spray with olive oil.

Place on a parchment paper lined baking

sheet or silicone baking sheet.

Bake for 5 minutes. Flip the sweet potato

slices and bake the other side for 5

minutes.

Remove from oven and let them cool.

Slice the avocado thinly.

Top each slice of sweet potato with

sliced avocado and sprinkle salt and chili

pepper flakes to desired taste.

I like to add an over easy egg and turkey

bacon. Customize by trying other

toppings, make it sweet or savory.

Mom’s rolls

My mom was an amazing cook. She was

always trying new recipes. She was an

artisan with homemade bread, rolls and

pies. She rolled out her roll dough in large

circles, used a round cookie cutter and

then halved those circles, then pinched

the ends together. I have been using my

mom’s roll recipe for over 50 years. Her

roll recipe is a legacy. I revised how she

cut her dough in circles by cutting my

29


dough in crescent style. Throughout the

years, I slightly revised Mom’s roll recipe,

but it’s still her basic recipe.

Dian’s Roll Recipe

Ingredients:

4 eggs beaten well

2 cups milk

1/3 cup sugar

1 teaspoon salt

2 1/2 tablespoons yeast

4 1/2 cups flour

1 cup butter

Brown sugar

Cinnamon

Frosting (set aside for rolls):

Powder sugar

Vanilla

3 tablespoons melted butter

Cream (or milk)

1 teaspoon vanilla

Directions:

Microwave milk for 4 minutes. Pour

into large mixing bowl. Add beaten eggs,

sugar, salt to scalded milk. Pour 2 cups

of flour with yeast into mixture and beat

with electric beaters until smooth, then

add one cup to a total of 4½ to 5 cups

of flour.

If you are using an electric hand mixer,

mix well for a few minutes, then hand

mix until it becomes too difficult to mix,

then knead with your hands. Knead well

for 5-6 minutes minimum. Cover bowl

with plastic wrap or lid and place in

refrigerator overnight.

Split dough into two balls — first ball for

butter rolls and other ball for cinnamon

rolls.

For the first ball, roll out on a slightly

floured plastic sheet into a circle, about

¼-1/3 inch thick. Pour melted butter

generously over the whole circle. Cut with

a pizza slicer into even slices like a pie. Roll

up gently with the narrow portion tucked

underneath, and dip in seeds, place onto

sprayed (greased) cookie sheet or sheet

liner. Let rise for 20-30 minutes. Preheat

oven to 350 degrees, then bake for 9 to

9 1/2 minutes. Remove from oven. Let

cool for 5 minutes, then drizzle butter

over each roll.

For the second ball, roll out like the first,

spread generously with melted butter,

then sprinkle brown sugar and cinnamon

generously, cut, then place in baking pan.

Follow the baking instructions above.

After baking, let cool for a few minutes

then spread frosting over top of each roll.

Makes about 30 rolls.

Uncle Brent’s

Caramel Popcorn

My Uncle Brent is one of my mom’s four

brothers. He is 15 months younger than

my mom, the third of six siblings. He is a

decorated general in the Air Force.

I grew up in the Salt Lake Valley in

Utah until I was 18, spending so many

of childhood days at my uncles and

aunts homes with my cousins. My

earliest memories are eating this caramel

popcorn at my Uncle Brent and Aunt

Donna’s home. I always loved watching

my aunt make it and, of course, eating

it was our favorite part. Come to find

out years later that it’s my Uncle Brent’s

recipe that he got back in his early days

from a comrade in the Air Force. When

he was visiting last week, he made it

with me in my kitchen. I’ll cherish this

wonderful memory for years to come! It

was absolutely epic having my mom, her

brothers and wives in my kitchen — it was

truly a dream come true!

My Uncle Brent’s caramel popcorn

recipe:

Ingredients:

1 cup water

1 cup karo syrup

2 pounds light brown sugar (C & H)

2 pounds salted butter

1 cup vegetable shortening

1 teaspoon vanilla

1 teaspoon baking soda

5 gallons popped corn

Directions:

Pop the corn ahead of time.

Combine sugar, karo syrup, water and

bring to a boil while stirring. Add butter

and shortening and bring to boil on

medium heat until it reaches 255 degrees

on candy thermometer.

Take off the heat and add the vanilla and

baking soda.

Stir well using a rubber spatula. Combine

and pour over the popcorn evenly in

a large bowl or paper bag. Set sheets of

parchment paper on the counter and

pour it out until it dries. Eat immediately

— don’t let any go to waste!

30


Our Family Potato

Salad and 5 Moms

Fried Chicken

This was a recipe used by my maternal

grandmother, Ruby May Burr (mother

of 16). She used homemade mayonnaise,

but Best Foods is the closest to that family

salad flavor.

Potato Salad

Chop:

1 cup sweet onion

1 cup celery

1 cup sweet pickles

1 cup dill pickles

Combine in a large bowl, then add:

5 pounds potatoes, cut in large chunks

and boiled to just cooked though and

still hot!

8 to 12 eggs, peeled and diced in larger

chunks

1 tablespoon salt (or more to taste)

1/2 tablespoon pepper (or more to taste)

3 cups mayo (I use Best Foods/Hellmans)

2 tablespoons yellow mustard

This should be hot with the potatoes,

using gloves is recommended. Mix well,

correct seasoning and serve.

5 Moms Fried Chicken

I know that everyone’s mom makes

the best fried chicken, however, this is

a compilation of five mothers — Great

Grandma Beulah Kutzner, my mother

Tamie Dixon, mother-in-law Eveyln

McEntee, and Aunt Mary Burr (daughterin-law

to Ruby Burr) — amazing cooks all!

I added my own touch — 5 Moms Fried

Chicken.

3 cut up chickens

Large Ziplock 1/2 filled with flour and a

liberal addition of salt and pepper — you

can’t over do this part!

8-10 eggs, beaten

1 1/2 cut milk

1/2 large bottle of Franks Hot Sauce

Coat chicken with the egg mixture and

then shake in the flour bag.

Place chicken in the hot vegetable oil

(I use Crisco and rendered bacon fat),

making sure the oil is deep enough to

reach half up the sides of the chicken.

Frying at 375 to brown really well and

crispy.

Remove crispy chicken and place on a

broiler pan with a rack, to drain, and put

in 325 degree oven.

Keep frying and moving chicken to the

oven, cooking the largest pieces first and

wings last.

I try to keep the chicken from being piled

up or getting to close to each piece to keep

the crispy coating from getting mushy.

31


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Rock of the Month

Pariba Tourmaline

PHOTO BY JEREMY BURKE

Want to

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W A V E S

VOL 1.10

MAY/JUNE 2021

VOL 1.9

APRIL 2021

SOUTH BEACH

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2020 Community Vision Awards

Twenty-four area residents and organizations

were awarded for their contribution to a shared

vision of Newport 20 years in the future.

In April 2015, the Newport City Council created

a Community Visioning Workgroup, which

recommended a comprehensive community

visioning process. In October 2016, the city and

community partners began creation of a vision

document, a proposed image for the area two

decades in the future that reflects the desires

of the people who live and work in Newport.

A yearlong series of public events, stakeholder

meetings and surveys produced a plan and an

overarching vision statement, which was approved

by the Newport City Council in November 2017.

Here’s what was envisioned:

In 2040, greater Newport is the heart of the

Oregon coast, an enterprising, livable community

that feels like home to residents and visitors

alike. We live in harmony with our coastal

environment — the ocean, beaches and bay,

natural areas, rivers and forests that sustain and

renew us with their exceptional beauty, bounty

and outdoor recreation.

Our community collaborates to create economic

opportunities and living-wage jobs that help keep

the greater Newport area dynamic, diverse and

affordable. We take pride in our community’s

education, innovation, and creativity, helping all

our residents learn, grow and thrive.

Our community is safe and healthy, equitable

and inclusive, resilient and always prepared. We

volunteer, help our neighbors, support those in

need and work together as true partners in our

shared future.

The Greater Newport Area Vision 2040 and

Strategic Plan further breaks down those broad

strokes into six focus areas and dozens of specific

strategies, targeting things like housing, transit,

WRITTEN BY KEN LIPP | PHOTOS BY: JEREMY BURKE


the marine economy and sustainability, schools

and tourism.

The city council also created the 16-member

Vision 2040 Advisory Committee. The

committee informs the council’s budgetary

process by linking planned projects with the

vision, tracks strategic progress, engages the

community, recommends updates and promotes

the plan to the public.

In early 2020, the city received a Community-

Building Grant from The Ford Family

Foundation, which funds a Vision 2040 program

coordinator position, held by Leslie Palotas, a key

player in developing the vision plan, as well as

a series of annual awards for people and groups

that embody the plan’s goals.

“The volunteer Vision 2040 Advisory

Committee’s goals for the 2020 awards were

to increase the community’s awareness of the

Vision 2040 and its six focus areas,” Palotas said,

with four awards per focus area — for a business,

government entity, nonprofit and individual.

The committee received 80 nominations, and

voting for 24 finalists began in January. The

winners announced last month received $250, a

locally made trophy, and public recognition in a

virtual forum.

“We are grateful for all the nominators, nominees,

voters, supporters and those who gave feedback on

the 2020 Community Vision Awards. In future

years, we hope to recognize award nominees at an

annual community celebration,” Palotas said. “In

gathering, nominees can meet each other, share

feedback, collaborate for the year ahead and

participate in an award ceremony. As with most

things in 2020, all these efforts shifted to virtual

spaces this year.”

Palotas asked anyone who would like to help with

the 2021 Community Vision Awards to email her

at l.palotas@newportoregon.gov. Nominations

for the 2021 awards can already by made by going

online at tinyurl.com/nominatehelpers2021.

Visit newportoregon.gov/vision2040 to learn

more about Vision 2040 plan.

37


Animal of the Month: Tufted Puffin

he tufted puffins are a fan favorite at the Oregon Coast Aquarium, and it’s easy to see why. Also known as fratercula

cirrhata or lunda cirrhata, these sea birds are best known for the iconic golden tufts over their eyes.

During breeding season, both male and female tufted puffins have black bodies and white faces. They let other

puffins know they’re not available by rubbing bills with their partner, which also strengthens their bond.

In winter, those white faces turn gray-black and their tufts fall away. These birds are rather small, with a wingspan

of up to only 23 inches and a body length that ranges up to 15.5 inches. These lightweight flyers only weigh

around 1.5 pounds. Despite those tiny numbers, they’re actually the largest species of all puffins.

In the wild, you can find tufted puffins nesting in grassy headlands near the ocean and vertical sea cliffs. You’ll have to search with

your eyes though, as they’re a very quiet species; they usually keep silent, except in their nesting colonies where they will utter soft

grunts and growls. They can also make an “errrr” sound, similar to that of a quiet chainsaw.

Tufted puffins reach breeding age at around three-years-old and often mate for life, though those pairs also nest in colonies, so

they’re never short on company! These seabirds have an average life expectancy of 15 to 20 years, but several of the birds at the

aquarium are over 25-years-old. You can visit them in the aviary on your next trip to the Oregon Coast Aquarium.


Limited edition fine art HD Acrylic prints.

Stunning quality that you have to see in person.

Stop in the News-Times to see examples 831 NE Avery Newport Oregon

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Tidal

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PHOTOS BY: JEREMY BURKE


Play safe … but when you

need us, visit a Samaritan

Walk-In Clinic near you.

Depoe Bay

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A department of Samaritan

Pacific Communities Hospital

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A department of Samaritan

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Center for Health Education

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BLUE IS SIMPLY REMARKABLE

Natural gas can cost half as much as electricity

Do you think about your home’s energy use? Maybe not. But if you have natural gas, you feel good about how clean and

efficient it is. You like the control you have when you’re cooking. And just how warm it makes you feel. You know it’s always

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as much as electricity or oil to heat your home or business

For more information about switching to affordable natural gas, please contact: Cindi Fostveit at (541) 992-2522


Cannon Beach

Quick day trip up the coast..simply stunning

The views from Ecola State Park are stunning. But there is

something about viewing the Tillamook Rock Lighthouse “Tilly”

at 700mm. PHOTO BY JEREMY BURKE


Cannon Beach Fat Bike Festival.

PHOTO BY JEREMY BURKE


PHOTOS BY: JEREMY BURKE


Surfing Boiler Bay

Dan Hasselschwert surfing one of the more dangerous

breaks on the Oregon Coast.

PHOTO BY: JEREMY BURKE


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49


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Close up of mussels and barnacles on Ona Beach in Seal Rock. Photo by Jeremy Burke

This was taken at a very low tide on an extremely windy day. There was so

much sand blowing that it made tiny streaks in the photo.

Just love this green. Photo by Jeremy Burke


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