We spent last weekend toodling around Poulsbo on the Kitsap Peninsula, just a short ferry ride from Seattle. We started out at the Poulsbo Marine Science Center and checked out their great touch tank and this amazing Giant Pacific Octopus. It was the most active octopuddy I've ever seen in captivity. Usually they are just hiding in the rocks, but this two-year-old was pissed off (he was going to be released into the bay this week) and chasing after crabs and generally tormenting them. I can see why he was ornery, the tank was pretty small for him so I was happy to hear he would be released. But, also extremely glad I had the chance to watch him up close and personal.
Next up was some pastries at Sluys Bakery and, after checking into our accommodations, a stroll down the boardwalk, stopping to check out some kids fishing off the side. The water was a few feet deep under the boardwalk and we were amazed to see how far out the tide was the following afternoon. 
On Sunday we hung out at a local beach on Hood Canal, enjoying some low tide action followed by a quick stop in Port Gamble to visit the "largest private shell collection in the U.S.". And eat some saltwater taffy.During one of our stops, at the Poulsbohemian Coffeehouse, I had this great Lavender Honey Lemonade. Not wanting to reinvent the wheel, I found a recipe for lavender lemonade from a local lavender farm and tweaked it to recreate what I had over the weekend:
In sum, a great time was had by all!Lavender Honey Lemonade
1 cup honey
1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)
1 cup fresh squeezed lemon juice, strained
Ice cubes
Lavender sprigs for garnish
Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey.
Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups cold water. Stir well.
Pour into tall glasses half-filled with ice or refrigerate until ready to use.