I’ve been home alone this week. It’s been rainy. Most of my Christmas shopping is done thanks to Amazon. The stars have all aligned and created that perfect environment where wonderful things happen, like baths and new cocktails. I’ve become totally obsessed with milk punch. It started because I found an amazing Aged Egg Nog recipe from Sun Liquor Distillery on the Seattle Times website and made it and couldn’t try it because its, well, aged. So to tide me over I created a non-egg nog, and I call it Rummy Milk Punch. I’m probably going to have one a day for the next two weeks until I can’t even stand to put milk in my cereal. Here you go:
Bag & Pad Hammock
Our latest (and my favorite) addition to our gear room is a “lay flat” hammock for gear that’s best stored flat. We used:
24ft 1/16 in wire rope
2 1/16 in crimps
4 1/4 in eye-bolts
2 1/16 in thimbles
1 tiny quick link
1 small straining screw (eye-to-eye)
2.5 yrs nylon netting (purchased, interestingly enough, at a bridal fabric store)
- Secure eye bolts into studs at least 3ft apart on each wall
- Construct loop through one end of straining screw using thimble and crimp
- Attach straining screw to eye bolt using quick link
- Thread the wire rope through the nylon netting near the edge in 1 in “stitches”
- When you reach the next well run through the eye bolt and continue to thread
- Repeat until reaching the final eye bolt
- Construct final loop through eye bolt using thimble and crimp
- Tighten straining screw to increase tension in rope and reduce netting sag
Infographic Recipes: Saag Panner
I’m trying out something new… Infographic Recipes. I love cooking but it’s taken me years to learn the “art” of reading a recipe. And, I often find myself looking back over the same instructions five times during the cooking process. The infographic solves this problem: it presents complicated information in a simple, visual way. Let me know what you think!
Click Here to View Infographic
Look at these tasty foods!
If I can’t play outside I might as well mess up my kitchen…
It’s been too long since I’ve been outside. Long stretches like this make me a little crazy and I start to try to create my own excitement in ways less productive than a nice long hike. The latest excitement was a month-in-the-making Halloween Feast. Erica, Dan, Connor, and a flock of girls showed up with fabulous costumes and hungry bellies to enjoy: Homemade Pumpkin Raviolis with Fried Sage, Balsamic Braised Brussels Sprouts with Crispy Pork Belly, Salt Crusted Pork Tenderloin (see below), and an incredible Hazelnut Brown Butter Cake. Jump to the recipes. Here are some pictures
Rolling raviolis is hard work! Dan jumped in to help with kneading and filling. Such a trooper!
So good.
Brussels Sprouts were never a favorite of mine until I started adding pig to it.
We ate this with our hands sitting on the floor. And it blew my mind. Definitely making again!
Erica is a piñata. She made it through the night without getting hit. Dan is Mr. Clean (not a condom). I am a gopher.
Mom’s Birthday: Apple Rose Pie
My mom celebrated a very (as she’d like you to believe) un-noteworthy birthday today. She is a talented rose gardner and our backyard has at least 20 bushes of a variety of types which have all popped into bloom over the past few weeks. So, when this pie popped up on Pinterest I had to try it out for her. Sadly (or luckily?) the link didn’t include a recipe. Some googling, and a google-translate from Bulgarian, later I came up with this beauty.
Adapted from Delicious with Jolien
Ingredients
For dough:
- 125g soft butter
- 70g powdered sugar
- 1 egg
- 1 tsp powdered vanilla
- 1 tsp grated orange peel
- 100g finely ground almonds
- 150g flour
For the custard:
- 100ml cream
- 3 egg yolks
- 1 tsp powdered vanilla
- 1 tsp grated orange peel
- 6 Tbs sugar
- 4 Tbs flour
- 300ml milk (whole is best)
- 100ml white wine (I used a sweetish riesling)
- 3-5 apples
Cream together butter, sugar, and egg. Mix in almond flour and orange peel, then flour to form a dough.
Oil and flour a 23cm pie form and press the dough into the form on bottom and sides. The dough does not have a leavening agent besides the egg so it will not rise much. Place in the fridge while you prepare the custard.
In a medium bowl stir together the dry ingredients and orange peel. In a wet measuring cup mix together the three egg yolks and 100ml of cream. Mix into the dry ingredients. In a medium saucepan mix 300ml of milk and the white wine. Pour in the dry/egg/milk mixture and mix thoroughly. Heat over medium, stirring continuously to prevent scalding. Resist the urge to turn the heat up, stop when it just reaches boiling. Pour this custard on top of the crust. I stopped with about 1/4 cup still in the pan, as the sides of my tart form are short. I left about 1cm from custard to top of crust.
Use a knife or potato peeler to grate roughly 1 inch square, super thin slices of apple, leaving the peel on as these create the pretty red color. Microwave these for 30 seconds to soften them up. Roll them up tightly to create the center of the roses, pushing them into the custard every 4cm and wrapping a few more pieces around. Repeat the peeling process on two more apples, but this time don’t microwave. Push the “petals” into the custard around the rose centers. Get artistic with this part, stop when you can’t fit any more apple in.
Bake for roughly 30 minutes at 350F, check at this point and bake longer if the crust does not seem appropriately browned. Cool completely and enjoy. Great with ice cream. Best when eaten in big slices.
Bear Bites: Salmon, Clams, and Sweet Potato Cakes…[all in a cast iron!]
Salmon:
Salmon / lemon / capers / herbs
Rub a big salmon filet with olive oil, season with salt/pepper, slice up half a lemon thinly and place over the top. Sprinkle with herbs of your choice (I did thyme and a tiny bit of lavender) spoon over a tablespoon of capers. Wrap up in tinfoil and place in a cast iron over medium heat for 5-10 minutes. Push on the top gently to test doneness, fish should feel firm…if it does then you can open the foil to check.
Clams:
Clams / white wine / green onions / herbs
In a tin foil pouch place clams, a fair bit of white wine (I did about a 1/4 cup for 6 clams), a big scoop of coconut oil, and some herbs de provence seasoning. Finally chop up some green onions and throw those in there before sealing up the foil and placing in a cast iron with the fish until you can see by peaking through the foil that all the clams have opened.
Sweet Potato Cakes:
Sweet potato / green onion / breadcrumbs / coconut oil / egg
Greek yogurt / garlic / lemon juice
Chop up a sweet potato into 1/3″ cubes, boil until fairly soft. In a cast iron saute green onions in coconut oil until soft. Place both ingredients in a pot or bowl and mix together with about 1/4 cup fine breadcrumbs and one egg. Form into palm sized patties and cook in ample coconut oil until browned on each side. Serve with a yogurt sauce made of garlic, greek yogurt, and lemon juice (play with proportions until it tastes right to you).






































