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.
such a beautiful lake 
so many deer!! (no, these are not statues!) 
stopping to enjoy the view on the way to St. Maries 
love those trestle bridges 🙂 
Crown & Thistle – such a cute pub! 
authentic “cozies” for private seating 
nestled in our cozy 
the view from our RV park 
some of the resident wildlife 
ready to hike to Higgin’s Point 
photo with the photographer, LOL 
found some cute rocks on the hike 
spectacular view from the point 
love that sparkly water! 
looking out at the town from Sweet Lou’s 
driving the scenic route 
world’s largest floating boardwalk
for the foodies…
restaurant fare
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
+ green beans with browned butter & onions
INGREDIENTS
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
butter
DIRECTIONS
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.
Schutzonthemove 
now that’s America! How are you guys doing?
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We’re having so much fun!!
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I want to see all the food from every restaurant you go to!
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