a week in lovely Lake Coeur D’Alene

the view from the largest floating boardwalk

We spent the week exploring… downtown Coeur D’Alene is so lovely! We enjoyed a couple of meals out: a fun and delicious dinner at an English/Scottish pub called The Crown & Thistle – so cute and authentic! – and a yummy lunch at Sweet Lou’s Restaurant and Taphouse. We drove through a lot of the different residential areas – and discovered there are deer EVERYWHERE in people’s yards!

Coeur D’Alene is home to the world’s largest floating boardwalk, so we made sure to check that out, and we took a short hike to Higgin’s Point, on the North Idaho Centennial Trail, to look out over the beautiful lake. We also took a scenic drive around the lake to a little town called St. Maries.

Though we love Coeur D’Alene, we’ve decided we’re not going to call it home. Housing prices and overall cost of living are just too high. But we’re so glad we got to partake of its beauty!

Next we’re heading to Glacier National Park, then to spend some time in Kalispell and Whitefish, Montana.

for the foodies…

restaurant fare

The Crown & Thistle

apps: Welsh rarebit, Scotch egg
dinner: Guinness short rib pie, bangers & mash (the Pork Sosiji & the Cordon Bleu)
dessert: sticky toffee pudding

Sweet Lou’s Restaurant & Taphouse

Cuban sandwich with sweet potato fries and bison burger with onion rings

homecooked goodness
parmesan baked chicken
+ green beans with browned butter & onions


1 lb boneless, skinless chicken thighs
½ cup mayonnaise
½ cup grated parmesan cheese
1 tsp garlic powder
Deron’s spice rub (or salt & pepper if not available)
bread crumbs with Italian seasoning
2 cups fresh green beans, washed & trimmed
1 shallot, finely sliced


Place chicken on baking pan; season top with spice rub. Mix mayonnaise, garlic powder and parmesan cheese in a small dish; spread over top of each piece of chicken. Sprinkle bread crumbs over each piece. Bake at 425 for 15-20 minutes or until lightly browned and cooked through. Top with extra grated parmesan.
In a saucepan on medium heat, brown green beans in butter until tender; add shallots and continue browning until shallots are caramelized and beans are browned. Top with grated parmesan.

3 thoughts on “a week in lovely Lake Coeur D’Alene

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