MY FAVORITE RECIPES: Meet Mike and Mary Reuter, Colfax

May 06, 20100

Mike and Mary Reuter knew when they decided to move from their home on Vashon Island to Eastern Washington that when they found the right house, it would feel like home and they would both love it. It took almost five years and a chance sighting of a home for sale by owner before they found that home just outside Colfax. They knew it was the place when the owners told them to come back and look at the house, and they found a jar of jam and zucchini on the counter for them when they returned.

“It’s been a very successful move for us,” said Mary.

From the veranda of their home, the Palouse stretches out with Steptoe Butte standing picture perfect in the distance. Which is perfect for Mike who has long been a shutterbug.

“I’ve always had a nice camera,” he said. When he retired he bought some photography equipment as a gift to himself and has taken pictures from well-known to obscure locations around the area.

When Mike and Mary moved to Colfax in 2002, he was still working on a ferry. For the next five years he commuted across the state spending one week on the boat and the next at home.

“When I retired, it was just nice,” he recollected. Although he’s left the ferry system, Mike has brought home a vast collection of marine rope which now drapes their fences.

Now also retired, Mary worked serving meals for the Council on Aging for three years, worked part time at Alpine Animal Hospital and also worked at the Courtyard and Wheel Inn. She worked mostly because she enjoyed being around people.

“My love is really outside,” she said.

While looking to move Mike and Mary saw a picture in the paper of the Frolickers square dancing group at the Gilchrists place on Union Flat Creek. They thought it would be fun to meet the Gilchrists and do some square dancing. They had done some square dancing after getting married, but had to stop as the demands of raising their children grew.

Their wish came true and within a year of moving over here they joined the Frolickers and became friends with the Gilchrists. Mike now drives for them during harvest.

The Gilchrists mentioned the need for lodging during big WSU weekends. With two extra rooms and a fondness for people, Mike and Mary came up with the idea of opening their home to others.

“We’re not a B&B, we’re just a house,” Mary explained. Although the idea of being a B&B occurred to them, they decided they only wanted to do it for fun and provide a service when people needed it.

“We like to have people around,” she said.

The Reuters combined their open door with Mike’s hobby and mostly cater to photographers in their home. It started with a woman who was a photography teacher from Portland staying in their home. She is now a regular—no charge—guest and Mike’s mentor. When Mike sees a photography group out snapping up shots of the Palouse he talks to them and shows pictures he has taken. When a fellow shutterbug bunks at their home, he takes them around the area to the popular picture spots and places.

While Mike and Mary left many friends on Vashon Island, they have made many more in their new home. They said they have great neighbors who are helpful and welcoming people. They have also made many friends through the Frolickers. They also have family nearby. Their daughter and her family live in Pullman and Mike’s mother now resides at the Courtyard. Mary has lots of extended family in the Hay area.

Mike is a member of the American Legion in Pullman and Moscow VFW. He is a historian and photographer for the Frolickers and American Legion.

With family, friends and picturesque views all around, Mike and Mary have found a good life that they take pleasure in sharing with others.

“The bottom line is just to enjoy your retirement,” Mary said.

Recipes:

Biscotti

2 1/2 cup flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3 eggs

1 1/3 cup sugar

1/2 tsp. almond extract

2 cup slivered almonds

1 cup raisins

1/2 cup chopped dried apricots

1 Tbsp. lemon or orange peel

1/4 cup poppy seed

Grease and flour cookie sheet.

Beat eggs and sugar well. Add extract. Gradually add flour, baking powder, salt, nuts and fruit. Divide batter into two lumps on cookie sheet. Pat dough to approx. 4” x 1” with space between.

Bake at 325 for 30 minutes. Remove onto cutting board—let stand 5 minutes. Slice diagonally, place back on cookie sheet in end. Bake at 300 for 15 minutes.

Rhubarb cake

1/2 cup brown sugar

1/2 cup butter

1 tsp. baking soda

1 egg, beaten

1 cup sour milk

2 cups flour

1 tsp. vanilla

1 tsp. salt

1 1/3 cup finely chopped rhubarb

1/2 cup nuts

Cream brown sugar and butter. Mix soda, egg, sour milk, flour, vanilla and salt. Then add rhubarb and nuts. Bake at 350 fir 40 to 45 minutes.