A View From the Top (Beacon Rock)

“A river cuts through rock, not because of its power, but because of its persistence.”

--Jim Watkins

Summer is almost over, so we're trying to enjoy the remaining sunny days. Last weekend, we went to Beacon Rock, and it's been on my bucket list ever since, but we never got a chance since we're always busy. We always pass by this place when we go to Bridge of God and I always wonder how it will be like to be on top of this big rock. As an added bonus it's located in the Columbia Gorge, which is one of the prides of the Pacific Northwest. This is one of my favorite places; with its breathtaking view and majestic mountains.

Halfway up

Overlooking the view 

The bridge

The top of Beacon Rock

It was scary at first, but it was worth it when we reached the peak. The view was spectacular and it felt like we  were on top of the world. I wanted to give up when we went halfway, since I felt lightheaded, but my daughter urged and encourage me to go on. I realized that the only way to overcome your fear is to face it. It's the same thing in life. Reaching for your dreams is like mountain climbing; it can be rough and perilous, but when you attain it, it's the best feeling in the world.

History

Beacon State Park is located in 34841 SR 14 Skamania, Washington. It was originally named by Lewis and Clark on October 3, 1825.

On 1811 Alexander Ross of the John Jacob Astor expedition called the rock Inoshoack Castle. It was known as Castle Rock until in 1916, the United States Board of Geographic names restored the name Beacon Rock.
Henry J Biddle purchased the rock in order to build a trail to the top. The trail was built, and in 1935 his heirs turned the rock to the state for uses as park.

Random pictures and a picnic at the end

Rice and Corn Pudding

During summer corn has been everyone's favorite side dish during backyard barbecues, picnics, and outdoor parties. There are several ways of preparing corn; whether they're corn on the cob, chowder, or pudding.

We recently went to a farm in our area and bought freshly picked corn. Locally produced food are better than the ones from the store because it's fresh and we are helping the local farmers.

This recipe actually brings back many memories of my childhood. During rainy days my mother would cook this as our meryenda (snack) after school. Sometimes we would go home soaking wet because of the downpour on the way home from school. We would play in the rain first then she would serve us this hot and steaming bowl of pudding. It's so comforting when you're hungry and cold. It's a special memory that I'll always cherish.

Ingredients: 
1 can cream style corn, about 2 cups
1 can whole sweet corn (I used fresh corn, about four ears)
1 cup sweet rice or glutinous rice
3 cups water
2 cans coconut milk (about 4 cups)
3/4 cup to 1 cup sugar
1 tbs flax seed
condensed milk (optional)

Combine all the ingredients in a large pot. Bring to a boil then lower the heat to medium and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom. Cook for about 20-25 minutes or until the rice cooked.

(If you want, you can replace the two cans of corn with 3-4 ears of fresh corn. Just cut the kernels off the cob with a knife and scrape the cob with a spoon to get the corn milk.)

Note: If you'd like, instead of using sugar, you can substitute with condensed milk. Adjust the sweetness to your liking. I recommend using the Nestle La Lechera because it comes in a bottle and is more convenient than the regular condensed milk in a can.