Pumpkin Spice Cinnamon Rolls and Travel Plans

We have a travel guy at work. He makes our travel reservations and does an excellent job with schedules and saving us money. He mentioned that I needed to make my spring travel plans while Alaska Airlines was running some sales, and in the same breath he mentioned that I haven't baked in a while...
I'm thinking if I don't bake I'll end up with the middle seat for all my trips. So, I baked.

In honor of pumpkin spice everything this time of year, I made pumpkin spice cinnamon rolls. I used my oatmeal bread recipe that I usually use for cinnamon rolls, but added pumpkin, a little extra sugar and some pumpkins spice to it. Then I added pumpkin spice cream cheese on top.

I put them together the evening before, then slide them in the refrigerator overnight. In the morning I just need to take them out of the fridge when I start the oven and let them rise while the oven warms up, them bake them. Top them with the cream cheese frosting and let that melt into the rolls, and take them to work.

I did make them for the travel guy, and I don't think I'll be getting a middle seat anytime soon, but there were so many, I did eat one myself. Pure heaven.

Pumpkin Spice Cinnamon Rolls with Pumpkin Spice Cream Cheese Frosting

1 cup oatmeal
2 cups water
3 Tbsp. butter
1 tsp. kosher salt
1/2 cup brown sugar
1 cup pure pumpkin puree
1 Tbsp. pumpkin pie spice
1 Tbsp. yeast
1/4 cup water
1 Tbsp. granulated sugar
4-8 cup flour

6 Tbsp. butter
1 cup brown sugar, more if needed
1/2 cup granulated sugar, more if needed
pumpkin pie spice
1 1/2 cups chopped walnuts

In medium saucepan, bring 2 cups water to a boil.  Add oatmeal and cook for 1 minute, stirring constantly.   Remove from head, add butter, salt, brown sugar, pumpkin  and pumpkin pie spice.  Let cool to warm.

Add yeast, 1 Tbsp. granulated sugar and water in a small measuring cup, let sit for 5-10 minutes to bloom.  Add to oatmeal mixture and stir.  Add 4 cups flour and mix thoroughly.  Continue to add flour and mix until a kneadable mixture forms.  Turn out onto well floured surface and knead, adding more flour as needed, until a smooth, elastic ball is formed.  (I do all this with my Kitchen aide)

Spray bowl with cooking spray and put dough into bowl, turning to grease the ball.  Cover and let rise for 1 hour or until doubled in size.

Spray sheet pan with cooking spray.
Preheat oven to 350°F, if baking on the same day.

Remove dough from bowl and pat and then roll into a rectangle.  Spread with butter, sprinkle with brown sugar, granulated sugar, pumpkin pie spice, and walnuts.  Roll, starting from the long end, into a spiral and cut in 1 inch increments.  Place in prepared pan and cover with cling wrap, sprayed with cooking spray (if putting into the fridge), or cover loosely with a clean towel.

Place in fridge overnight or let rise for 1 hour.  Bake 30-35 minutes until golden brown.  Cool and frost with cream cheese frosting, if desired.

If placing in fridge overnight, remove rolls from fridge and let set on counter for 30 minutes, while your oven heats up (I put mine on top of the stove where it is nice and warm).  Bake for 30-40 minutes until golden brown.  Top with cream cheese frosting.

Pumpkin Spice Cream Cheese frosting
1 pkg. (8 oz.) Cream cheese, room temperature
2 Tbsp. milk
1 tsp. vanilla
2 tsp. pumpkin pie spice
2-3 cups powdered sugar

With an electric hand mixer, or with your stand mixer, whisk softened cream cheese.  Add milk, vanilla, and pumpkin pie spice and mix thoroughly, scraping sides as needed.  Add 1 cup powdered sugar and mix completely.  Add powdered sugar until desired consistency is achieved.  Top warm cinnamon rolls.

1 year ago:    Work Travel and the Perfect Dirty Martini
2 years ago:   Pasta with Two Peas and the Short Hunting Trip
3 years ago:   Green Bean, Blue Cheese, and Bacon Salad and the Surprise Calls
4 years ago:   Roasted Tomato Soup

September 29, 2016   Sunrise 7:57am  Sunset 7:24 pm  Temp. H 47/ L 32°F

On the Road

This picture is about 7 years old.  My grandma was 93 or so here.

This is the time of year I am on the road for about 3 months.  I visit campuses across the United States and talk about teaching in Alaska.  I love it, I love the travel, and it takes me places I might not otherwise get to, and it takes me to family.

I spent last week in Montana.  My mom lives there so I stay with her.  My grandmother lives there too, and this year we had her 100th birthday party while I was there.

It was a happy occasion, living to 100 is amazing.  Think of the changes she has seen in the last 100 years! Cell phones, microwaves, t.v.s, cars; none of those things existed when she was growing up, and some not when she was raising her own children.  I am in awe of the changes she witnessed.

It was a tender and difficult occasion also.  She does not remember any of us.  When you go to say hello she asks, "Who are you?"  When I went up to her I said, "I'm Toni Lynn." (I was named after my grandfather so he was Tony and I was always Toni Lynn).

"My granddaughter's name is Toni Lynn."  she responded.
"Yes, I'm Toni Lynn, your granddaughter."  I said.
She looked at me closely and then said, "Who are you?"

So it was hard to see the strong, independent woman I remember as my grandmother completely changed.

My uncle put it this way.  "She has good genes, and I hope I got them, just not all of them."

Happy birthday, Grandma.

1 year ago:    Hip Shot and Peach Comfort
2 years ago:   Ham and Cheese Pastries
3 years ago:   A Bear in the Night and Pear and Walnut Muffins
4 years ago:   Roasted Turkey and the Full Freezer

September 26, 2016  Sunrise 7:48 am  Sunset 7:35 pm  Temp. H 44/ L 30°F

Gin and Tonic

When I was in college (a million years ago) a friend always drank gin and tonics.  Every Friday, we would head over to his dorm and about 15 of us would unwind from a tough week of assignments, work study, and cafeteria food.  He drank Tanqueray gin, and while I tried it a couple times to be sure, it just tasted like chewing on pine needles to me.  I avoided gin from then on.

This past summer, my mom and dad would have a gin and tonic every once in a while.  One day, Dave brought home Bombay Sapphire gin...and now I'm hooked.  I told them how I don't like it and then I took a sip.  Oh, the mistakes we make. I like mine with a lot of fresh lime juice, two shots of gin and lots of ice with my tonic.  It is like an adult lime-aide.

So, when the week gets tough, I look at my husband and just say, "lots of lime please."

Gin and Tonic

2 shots Bombay Sapphire gin
1 lime, cut in quarters, juiced and 1/4 of juiced lime piece placed in glass
tonic water
ice

Drink with caution...one day my mom had a strong one and she was a little wobbly!

1 year ago:    Shotgun Wedding Soup and Waiting on the Mouse
2 years ago:  Zucchini Fries and Too Much Zucchini
3 years ago:  Canning Tomatoes
4 years ago:  Ham and Bean Soup

September 8, 2016  Sunrise 6:54 am  Sunset 8:40 pm  Temp. H 57/ L 36˚F

Pine Nuts

We are all in full fall swing, I am cleaning up the yard and putting up the last of the produce from the garden.  Dave is out at moose camp getting (hopefully) some meat for the freezer.  Even the animals around here are getting ready.  The geese and cranes are gone, I'm checking the foundation of the house for any vole entry holes, and the squirrels are storing pine cones like crazy.

The Chick works on a military base right on the outskirts of Fairbanks.  She has to drive through the gate every morning to get to her office.  Once in a while she gets pulled over for a random vehicle check and has to open all the parts of the car that open; glove box, built in storage, hood, trunk.

The other day she was the right number in a row and got pulled over for the random check.  She opened everything and stepped to the side.  The gate guard opened the hood and started to laugh.  The Chick walked over to check to see what was so funny, and this is what they found...

Some poor squirrel has been working hard storing all these pinecones for winter, and The Chick had the nerve to find them, move them, and start parking away from that tree at work.  This poor little squirrel will be hungry this winter.  I think The Chick should buy nuts for the poor little squirrel and set up a squirrel feeder in that tree.

In the meantime, I made this cake.  We all sat down to a warm piece of this delicious cake, The Chick retold the story, we were thankful those dry pinecones didn't get hot and catch on fire, and we had another good laugh.

Happy Fall.

Italian Pine Nut and Apricot Cake
adapted from A Healthy Life for Me blog

1/2 cup almond meal
1 1/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup sliced almonds
1/2 cup pine nuts
4 large eggs
1 1/4 cups granulated sugar
1 1/2 stick butter, melted (12 tablespoons)
1/3 cup unsweetened almond milk
1/4 tsp. vanilla extract
1/2 cup dried apricots, chopped (about 15 whole)

Preheat oven to 350°F.  Spray 9" cake pan with baking spray, or butter and dust with flour.

Place almonds and 1/4 cup of pine nuts, separated, on a baking sheet and bake for 4-5 minutes until nuts are toasted.

Place un-toasted pine nuts in a good processor and grind until a coarse meal forms.

In a large bowl, combine ground pine nuts, almond meal, flour, baking powder and salt.

Melt butter.  In a medium bowl combine melted butter and sugar, then add almond milk, eggs, and vanilla extract.

Pour wet ingredients into dry ingredients and stir to combine.  Add chopped apricots and stir until blended.

Pour batter into prepared pan and top with almond slices and the toasted pine nuts.

Bake 50-55 minutes until golden brown and cake tester comes out clean.

Let cool at least 30 minutes and dust with powdered sugar.

1 year ago:   MRI and Moon Pie Mug Cake
2 years ago:  Baked Oatmeal
3 years ago:  End of the Garden
4 years ago:  Muffin Monday and Banana Crunch Muffins

September 6, 2016  Sunrise 6:48 am  Sunset 8:48 pm  Temp H 46/ L 36˚F

The End of Summer

Well, it is official.  Summer is over in Fairbanks.  The geese and cranes are circling the skies getting ready for their long flight south.  The garden is about done producing.  The nights are chilly again and it gets dark.  And...there are a lot of sick trees on the hills turning yellow.

This poor, sick tree is turning yellow!  I just don't know why...

I got home from Seattle and cried leaving that little bundle of baby.  The other grandma (Nana) is so lucky, she will babysit three days a week.  I had to start drinking at the airport.  O.K. so I always drink at the airport, but this time I had a good reason.

Dave and I went camping last weekend.  It will be my last trip since my fall travel season starts soon and Dave will be out at moose camp starting on Thursday.  I cleaned all my stuff out of the camper for winter storage, except my electric toothbrush.  I'll have to use a manual brush until Dave gets over there to pick it up for me.  Oh those first world problems.

Chilling at our spot.

I am filling 4 black garbage bags with garden/flower stuff every evening.  I am hopeful I'll be finished before I leave on my first trip in a couple of weeks.  That really is my big plans for Labor Day weekend.  Yahoo.

Classes started for the Baby Boy.  This is his last semester and he will graduate in December. He is so over school, but excited that this is the first of the lasts (last first day back, last mid-terms, last homework assignment, etc.)  I made him this banana bread to help him through his first morning back.  It was a warm and delicious way to start the week.  He needed it too.  At dinner last night he told us how he wore his shirt inside-out for the first two classes.  Yea, and he is going to graduate and be on his own.

I hope your week is off to a good start.

1 year ago:    Tazlina Wedding
2 years ago:  Saying Goodbye to Lobo
3 years ago:  The wrong graham crackers and Lemon Bars
4 years ago:  Zucchini and Cheese Tart

August 29, 2016   Sunrise 6:24 am  Sunset 9:17 pm  Temp H 63/ L 39°F

Introducing Grayson Zachary, the beginning of the Grandma Adventure!

He is here!  After Mom going overdue, getting induced, pushing for 4 hours; that little stinker came via C-section. He came in wailing at 8 lbs. 1 oz, and 19 1/4 inches long. Mom and dad are recovering (although dad sure had it easy) and Grayson is home and settling in.

I am very lucky that my DIL wants me here and I have the ability to take some vacation leave from work so I'll be here a week.  I get cuddle time, diaper duty (I have already been peed on) and lots of pictures.

I also plan on getting 20 meals in the freezer for the kids.  DIL goes back to teaching as soon as she is healed, and the Curly Haired boy will be back to work before that, so sleepless nights with a newborn and working full time make for tired parents.  It makes me feel better that I can do something to help.
I will get to see this little guy every month with my travel schedule.  One nice thing about the kids living in the Seattle area, and flying out of Fairbanks you have to go through Seattle.

Grayson, just hours old.

I promise I will TRY not to just post pictures of my grandson, but I don't know that I can keep that promise.  A friend once told me, "There is only one most beautiful, smart, perfect baby in the world, and every mother has him."

I would add.."and every grandmother!"

1 year ago:    The First Talkeetna Zip Line Tour
2 years ago:   Introducing Nutella to a Friend via Nutella Pillows
3 years ago:   Teenage Braces and Oatmeal Cream Sandwiches
4 years ago:   An abundance of Zucchini and Moose Sausage Stuffed Zucchini

August 17, 2016  Sunrise 5:46 am  sunset 10:01 pm  Temp. H 73/ L 50°F

Saving A Life

I know I haven't been very consistent with blogging the last couple of months.  I've been busy, busy saving lives and stuff.

First, my parents are up for the summer so I get to have them over every night for dinner.  I get home from work, I make dinner, we play cards, they go home, I go to bed.  Sometimes I water my plants outside before I go to bed, sometimes I don't.  It has been a tough summer.

Second, we have been waiting for our grandson to decide it is time to be born.  As I write this, he is 5 days past his due date.  I know, that is not a lot of time, especially for a first baby, but it takes a lot of time wondering when he will decide to show up, worrying about him and my DIL, checking my phone, again, in case I missed a message from the baby parents...a lot of time.

Third, I've been finding these mushrooms in my yard and my neighbor's yard.  If you don't know, these are amanita mushrooms and they are deadly.  My kids went to a summer camp one year and part of a song (they still sing) is, "if you eat an amanita, that will be the end of you!"  So I am saving lives by finding these and picking them and throwing them away before some child or dog eats them.

So with such a busy summer schedule, you can see why my posts have been sporadic!  Hopefully, once the baby comes, my parents have to leave, and it gets too cold for mushrooms, I'll be back on my blogging game.  Until then...oh wait is that the baby parents texting me?

The REAL Grape Nut Bread

So, you know I have been hearing about this Grape Nut bread my dad kept thinking I made, so I found a recipe online, made it, had to make it again for it to turn out, and then presented it to my dad.

His response..."It's good, but it's not the same bread I remember."

So, back to the internet and my mom found this recipe.  I made it, had to make it a second time because I didn't cook it long enough and the center was doughy...I baked it the second time for a full 50 minutes in my convection oven and still a little doughy, so watch out.

Well, this "might" be it, but it was a long time ago and he doesn't really remember...

So here is a second type of Grape Nut bread for you to try.  It, too, is delicious and it is a quick bread, in that it uses baking powder and baking soda instead of yeast.  If you have Grape Nuts, you should try it.

Grape Nut Bread #2
adapted from A Family Feast

2 cups buttermilk
1 cup Grape Nut Cereal
1 tsp. baking soda
1/2 cup sugar
3 1/2 cups all purpose flour
4 tsp. baking powder

Preheat oven to 350˚F.
Spray bread pan generously with cooking spray.

In a large bowl mix buttermilk and Grape Nuts.  Let sit for 15 minutes.  Stir in baking soda.  In a small bowl mix sugar, flour and baking powder.  Add to buttermilk mixture and stir until well incorporated.  Place dough into pan, spreading dough into corners.  Bake for 50-60 minutes until bread is very brown and sounds hollow when you thump the top.  If bread begins to brown too much, cover with foil for last 10-15 minutes.  Remove from oven and let cool for 5 minutes in pan.  Remove bread from pan to a wire rack to cool before cutting.

1 year ago:    Fishing in Homer
2 years ago:  New Cookbooks and Brandy Alexander
3 years ago:  Rhubarb Sauce for Rhubarb Crumble Bars
4 years ago:   Grandma McFadden's Zucchini Chocolate Cake

August 5, 2016  Sunrise 5:06 am  Sunset 10:45 pm Temp H 67/L 56˚F

Blueberry Picking and the Blueberry Disaster

We went camping over the weekend with my parents.  We drove out the Steese Highway to a favorite spot, we played cards, went for walks, took naps, fished, and on Sunday we picked blueberries.  They seem to be out early this year, and they are plentiful!  I picked for just about an hour and got about 8 cups of blueberries.  That seemed like about enough for the day, and my back was getting stiff.  I carefully packaged the blueberries in a couple plastic containers and put them in the refrigerator of Bessie.  I figured I'd clean and freeze them once I got home.

We headed home a little later than usual on Sunday afternoon so we decided to stop at Chatanika Lodge for dinner.  Dave was looking forward to the Sunday special of fried chicken and I love their burgers and fries.  I can eat half a burger and half the fries, so I have lunch for the next day.  I headed out to Bessie with my doggie bag and opened the fridge to tuck away my treasure.  When I pulled the door of the fridge open, one of the containers full of blueberries flipped out of the fridge and on to the floor.  The top came off and the blueberries went everywhere!  I screamed a bad word (rhymes with truck) and then realized the motorhome windows were open and my mom was just outside..."truck!"

I got the blueberries picked up, most of the purple stains off the floor, and apologized to my mom.  I thought I would make it up to her by baking this coffee cake.  I knew she was going to stop by in the morning to do some laundry (they live in their motor home during the summer when they are in Alaska), and this nice treat was warm and waiting for them.

Next time I go to pick blueberries, I'm putting them in a ziplock bag.

Blueberry Coffee Cake
Bun on the Run Cookbook

Preheat oven  to 350˚F.  Spray a 9X13" pan generously with cooking spray.

Cream well:
1/3 cup butter
1/3 cup brown sugar
2/3 cup sugar

Add and Mix well:
2 eggs
1 3/4 cup buttermild
2 tsp. vanilla

Combine in separate bowl and Mix in until just blended:
2 1/2 cup all-purpose flour
3/4 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. saltF

Spread into prepared pan.

Top with:
2 cups blueberries

Sprinkle streusel (recipe follows) over top, squeezing lightly to form uneven clumps.  Bake until browned and toothpick comes out clean.  Test in several places, as the fruit can be deceiving.

Streusel Topping
1/3 cup butter, softened
1 cup brown sugar
3/4 cup flour
2 tsp. cinnamon
1/4 tsp. salt

Mix together until texture is like damp sand.

Add:
1 cup walnuts, coarsely chopped
Bake for 55-60 minutes


1 year ago:    Camping with Bessie
2 years ago:  Chicken Salad and a Cool, Rainy Day
3 years ago:  Berries with Buttermilk Pastry Cream and the Death of My Stove
4 years ago:  Tiramisu Brownies and Getting Left at the Gas Station

July 29, 2017   Sunrise 4:43 am  Sunset 11:09 pm  Temp H 59/ L 54°

Hazard Lights

The Chick and I went to Seattle for the weekend.  The Seattle DIL had a baby shower and so the Chick and I went down to join the party.  We flew down late Friday after work, stayed at a hotel close to the airport, picked up our car in the morning, and drove out to Everett where the Curly haired boy and the DIL just bought a house.  We had only two fails driving in Seattle that weekend.

After we picked up the car I pulled out the GPS and said to the Chick, "Where do you want to go to breakfast?"
We checked the list on the GPS for someplace that was close.
"How about the Bagel Bakery," she said.

We touched the screen, hit go and the directions popped up and off we went.  We were getting closer and closer to the airport and then turned onto a road that said "NO PUBLIC TRAFFIC. RESTRICTED AREA.

We had chosen a restaurant in the airport.  That was the first fail.

We pulled over, I pulled the GPS off the front window, chose a different place and I reattached the GPS and off we went.  We were sitting at the stop light ready to turn and the Chick asked,
"Are your hazards on?"
"No, just my blinker." I stated and looked down, only to see both blinker lights flashing.  Yes, my hazards were on!  I panicked and searched for the hazard button in this new rental car.  I couldn't find it.  I saw a button and pushed it, only to realize it was the push button for the ignition.  I had just turned off the car.  Meanwhile, the light turned green, and there I sat.  I had to put the car in park, restart the car, put the car in drive,and take off, but not before the car behind me honked.  All this time the hazards are still flashing.

I turned the corner and finally found the hazard button, I had bumped it when I was reattaching the GPS to the windshield.  That was the second fail.

I have decided that people in Seattle are not very friendly, here we were with our HELP, WE NEED HELP! flashers going and someone beeps their horn because we didn't turn the corner fast enough.

The rest of the weekend went pretty easily.  We had fun at the baby shower, got to visit with the kids, and then Sunday went to my niece's house and visited with her, her man, and my two great nieces! It was a wonderful weekend, and ONLY two fails!

I did have to drink when I got home though...no drinking during the weekend since I was driving.  I came home and made this refreshing drink. The two fails were totally forgotten by the second drink!

Coconut Banana Refresher

2 shots pineapple-coconut juice
1 splash lime juice
1 shot vanilla vodka
1/2 shot half and half
1/2 shot banana schnapps
ice

Place all ingredients into shaker.  Shake until very cold, strain into glass and enjoy.

1 year ago:    Patriotic Pie and the Kitchen Disaster
2 years ago:  Banana Chocolate Chip Donuts
3 years ago:  Sweeping the Streets and Blueberry Buttermilk Cake
4 years ago:  Strawberry Upside-Down Cake

July 25, 2016    Sunrise 4:29 am  Sunset 11:23 pm  Temp H 72/ L 52°F

Grapenut Bread

The last couple of summers, while my dad is here, he mentions some bread I used to make that he loved; Grapenut bread.  He talks about the crunchy crust and the flavor that he loved...he is hinting, I know.  The problem is, I never was the one who made that bread.  It was my mom.  I was hoping she would take the hint and make the bread, but she hasn't.  My dad brought it up again just the other night and I (again) mentioned that it wasn't me.  My mom got on the Google and looked up a recipe, and gave it to me.  Now, what is a girl supposed to do but make that damn bread for her dad.

And that is what I did.

I had to make it twice.  I didn't like the way the first batch turned out.  I had to make a couple of adjustments, add some vital gluten, and reduce the cooking time.  I think it turned out pretty good the second time around.

Now, when my dad is up for the summer again this year, I can make his bread.  Of course he will probably remember that my sister made it...

Grape-nut Bread
adapted from Kathie Carr on Just a pinch

2/3 cup grape-nuts cereal
1/3 cup oat bran
1/3 cup dark brown sugar
2 Tbsp. molasses
1 1/3 cup boiling water
1 Tbsp. active dry yeast
1 tsp. sugar
2/3 cup lukewarm water
2 cups whole wheat flour
1/2 tsp. salt
2 Tbsp. vital gluten
2-3 cups all-purpose flour

In a large mixing bowl, combine the Grape-Nuts cereal, oat bran, brown sugar, molasses, and boiling water.  Stir until completely mixed.  Set aside to cool.

Once cool, mix 2/3 cup lukewarm water, yeast, and sugar together.  Let sit for 5 minutes to proof.  Stir cooled grape-nuts mixture and then mix in the yeast mixture.  Using a stand mixer, or by hand, stir in whole wheat flour, salt, gluten, and 2 cups of the all-purpose flour.  Continue to add the last cup of all-purpose flour until a soft but firm dough is formed, using as little of the last cup of flour as possible.

Turn onto a table and knead, adding as little flour as possible, until dough is smooth and elastic.  Put dough in a greased bowl, cover, and set in a warm place until double in size, about 1 hour.

Punch down the dough, turn it out of the bowl, and knead about 3 minutes.  Shape it into a ball again.  Cut the ball into 2 equal pieces.  Shape each piece into a loaf shape and place in two greased loaf pans.  Or shape into oval and place on cookie sheet.  Let rise again until doubled, about 45 minutes.

Preheat oven to 400°F about 15 minutes before baking.  Set a pan in the bottom of the oven or on the bottom shelf.  Put 1 cup of water in the pan to provide steam to help the crust bake properly.

Bake until the loaves are dark brown and sound hollow when tapped from the bottom, about 40-50 minutes.

Cool completely on a wire rack.  Slice and serve to a very happy dad.

1 year ago:    Surfing Lessons and Coconut Mojitos
2 years ago:  The Curly Haired Boy's Wedding
3 years ago:  Adult Root Beer Floats
4 years ago:  The Dogs Eating the Strawberries and Strawberry Pie

July 21, 2016   Sunrise 4:15 am  Sunset 11:37 pm  Temp H 56/ L 51˚F

Zip Line in Talkeetna

We had another great weekend in the camper.  We went to Talkeetna for the Zip Line.  Last year was so much fun we decided to go again, take the BBoy and the Chick and a niece and Dave's sister wanted to go.  It was a beautiful day for the zip, sunny with just enough breeze to keep us from overheating or the bugs getting us.  

My favorite zip is the last one, it is the longest and over this beautiful little pond.

My family, just before our zip adventure.

We left Fairbanks on Friday evening, drove to Healy and ate at 49th Brewery.  Their meatloaf with mashed potatoes and crispy fried onions is my favorite, and enough for 3 meals so I can share with everyone and still have left-overs for lunch the next day.

We made it to Talkeetna mid day on Saturday, had some lunch and off to the zipline.  After our adventure we went to West Rib Pub and Grill for dinner and then back to camp to visit and drink champagne.  

Sunday morning we had a new adventure and went to Trapped in Talkeetna.  It has two puzzle rooms where you have to figure out clues and solve a mystery. Before we went in, the guy who was running the place said we picked the hardest room and no one had solved it yet. Well, we solved it and had 3 1/2 minutes left to spare! We had an awesome group, and it was so much fun.  We will do the other room next year when we go.

So I had a fun weekend with the family.  I hope you had a fun weekend too.

1 year ago:    Cake Pops

2 years ago:  Chicken with Tomato and Onion Chutney

3 years ago:  Spicy Grilled Chicken Wings

4 years ago:  Root Beer Float Pie and Root Beer Memories

July 11, 2016   Sunrise 3:41 am  Sunset 12;12 am  Temp. H 73/ L 54°F

Lemon Bar Mug Cake and the Weak Stomach

My husband, and all his siblings, have the weakest stomachs around.  A strong smell, an unpleasant odor, the sound of someone getting sick...send them all into gag mode.  I can't imagine how they made it through poopy diapers for their own children!

Well, last night at 12:45 I woke up from a deep sleep to the sounds of my 15 year old golden retriever having gastric trouble...all over the light carpet in my bedroom. I jumped up, got the dog outside and came back upstairs to find my oh so helpful husband, huddled under a blanket on the sofa, trying not to heave himself.  I, in my most loving voice, said something like, "quit being such a pansy and help me deal with this."
To which, he continued to dry heave in the family room.

I went downstairs, got paper towels, disposable gloves, and a plastic bag to begin the gruesome clean up task.  I got to work and then (lovingly, I'm sure) said something like, "would you get off your ass and go get the carpet shampoo and the machine?"

He brought them up to me and ran back to the sofa and hid under the blanket.

"Open some damn windows and find a candle." I screeched.

Well, I got a cursory clean on the spots, enough to make it until I get home from work and can scrub on them a little more, and went back to bed.  Dave slept on the sofa.

So this treat is all for me.  Dave doesn't deserve any.  And also notice, it's not chocolate.  I don't think I'll be eating chocolate for a while.

Lemon Bar Mug Cake
Mug Cakes, Leslie Bilderback

3 Tbsp. unsalted butter
2 Tbsp. graham cracker crumbs
1 large egg
1/4 cup granulated sugar
zest from one lemon
1/4 cup fresh lemon juice

In a large mug, cook the butter in the microwave for 30 seconds until melted.  Transfer 2 Tbsp. of the melted butter into a small bowl and set aside.  Add cracker crumbs to the mug, and stir them with a fork to coat the crumbs with the remaining butter.

To the butter in the bowl, add the egg and whisk with a fork.  Stir in the sugar, lemon zest, and lemon juice and mix thoroughly.  Pour the lemon mixture in to the mug on top of the cracker crumbs. (The crumbs will float...do not be alarmed.)  Microwave the custard for 1 to 1/5 minutes until set.  Refrigerate for 10-15 minutes for maximum enjoyment.  When cool, top with a dusting of confectioners' sugar.

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July 8, 2016  Sunrise 3:29 am  Sunset 12:23 am  Temp. H 75/ L 55°F