Going out with the Snowmobile

Going out on the frozen lake

Our camp

 Homemade Lapland bread & Dried Reindeer meat

Grilling sausages

Making S'mores

On the way back

Stuff & Recipes

I got the new flavors for my coffee maker... they're so delicious!

Chai Tea Latte in my new Swedish design mug I got from my Sweetheart :)

More 'just because' presents from my Sweetheart: A pretty Bracelet and French Macaroon Cookies

California Wrap for lunch 

 Recipe:

Chive Spread:
• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:
• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
•  2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE

• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

I also made some Homemade Red Lobster Style Drop Biscuits

Recipe:

Mix together in a small bowl and set aside for brushing:

• 1/4 cup butter, melted
• 1 clove garlic, minced

Whisk with a fork in a large bowl:
2 cups unbleached all purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried parsley
3/4 cup shredded sharp cheddar cheese

Add to the flour mixture all at once:
2/3 cup milk
1/3 cup vegetable or extra light olive oil

Stir with a fork just until the dough readily leaves the sides of the bowl. Scoop the dough with a cookie scoop and drop two inches apart on cookie sheet. Bake 10 to 12 minutes (watch carefully near the end) or until lightly golden brown on top. Immediately, liberally brush all the melted butter mixture over tops of biscuits. Serve hot.

Baked Corn Dogs

* 1 cup non-dairy milk, such as soy or rice milk

* 1 package dry active yeast

* 2 Tb extra virgin olive oil, plus more for greasing

* 2 Tb light brown sugar

* 1 cup fine yellow cornmeal

* 1 1/4 cup all-purpose flour, plus more for dusting and kneading

* 1 tsp salt

* 1/4 tsp baking soda

* 1/4 tsp paprika

* 9 vegan hot dogs

Directions

1. Warm the milk to about 110 F in a small saucepan. Pour into a medium sized bowl, add the active yeast and allow to sit for about 5 minutes.

2. Stir in the olive oil, cornmeal and brown sugar. Add the flour, salt, baking soda and paprika and stir to make the dough.

3. Turn the dough out onto a well floured surface and knead, adding more flour if it's too sticky, until smooth, about 5 minutes.

4. Shape the dough into a ball, place in a well oiled bowl and cover with plastic wrap. Let rise in a warm area until double in size, about 1 hour.

5. Meanwhile insert a wooden skewer into each of the hot dogs, set aside.

6. Preheat the oven to 450 F and lightly oil a large baking sheet.

7. Place the dough onto a lightly floured surface and divide it into 9 pieces. Roll each piece of dough into a 10 inch length.

8. Wrap each piece around a hot dog, tucking and pressing to seal. Place each wrapped hot dog on the baking sheet.

9. Once done rolling, brush each dough wrapped hot dog with a little soy milk and bake for about 12-15 minutes, or until golden.

Mini BLT Sandwiches 

INGREDIENTS:

12 slices of bread, sourdough or whatever you like
3 slices of bacon, thick, if you prefer
6 tomatoes (or small tomatoes, if you want to make small bites)
lettuce, your choice
1/2 cup mayo 

DIRECTIONS:

Toast 12 slices of bread, and with a cookie/biscuit cutter cut out 1 or 2 rounds per piece (depending on the size of your cutter). Use the remaining bits for bread crumbs and/or croutons.

Cut the bacon into 4 or 5 pieces per slice (so they fit on your cut out bread rounds) and fry until crisp.

Slice up your tomato

Tear the lettuce into small pieces.

On a bread round, place a dab of the mayo, then a bit of bacon, tomato, lettuce and top with another round of bread.

Northern Lights from our Balcony