I only had a one-day weekend this week, so we decided to take advantage of it and went snowshoeing. Our usual spot is the access road to Hannegan Pass, below Mount Baker. We like it because it has parking, isn’t usually too populated and, as long as you don’t go up too far, has virtually no avalanche danger. We snowshoed up to Artist Point once and I’m amazed there were no avalanches – we were very lucky that time, and I prefer not to risk it if I don’t have to.
The snowshoe itself was nice enough, although the snow had turned to rain and we quickly overheated in our snow gear. We went just far enough to work up good appetites, then headed back down the valley to Glacier. Lunch at Milano’s, after all, is the real reason we like to go hiking or snowshoeing at Mount Baker.
If you’ve been skiing, snowboarding, snowshoeing or hiking, what could be better than an enormous plate of pasta and a bottle of wine? Milano’s takes care of all your carbohydrate needs, from their delicious crumbly cornmeal bread to their homemade linguine and panini to their intimidatingly rich dessert selection. We try to go anytime we’re up the Mount Baker Highway – but we need to earn it with a little physical exertion.
J got the seafood linguine. This seemed different than I remembered it, with more shellfish and less squid, and all the seafood seemed slightly overcooked. It was tasty, though, with a garlicky white sauce just coating the noodles.
I got the pasta puttanesca, which was delicious. I don’t know that it really needed an entire jar’s worth of capers dumped into it, and it had what seemed like an entire branch of rosemary mixed in as well, but puttanesca isn’t supposed to be subtle. I ate about half and took the rest home for my work lunch the next day, but still felt like a had a case of salt poisoning for the rest of the day. Ah well, it was worth it.
Because J still felt that we were on his birthday week, he ordered a bottle of wine to go with our lunch. This particular wine had been recommended by Rich at the Libation Station, and it was quite good with the pasta – except that it was more than a little effervescent, which I found distinctly off-putting in the context. Later, on Rich’s advice, we shook up the remainder of the wine and decanted it, and it was vastly improved.
It was a good outing, but I had forgotten just how big Milano’s portions are. Next time I think we need to snowshoe for an extra hour or so!