Journal Making

Last week, Sharlene and I joined in with some of our neighbors to participate in a journal making workshop.  The purpose of it was to learn how to make these small books to be used at Chik Wauk museum next summer, as part of a children's naturalist program.  Karen, a fellow fiber guild member and book maker extraordinaire, guided us through the steps necessary:  fold, glue, tape and tie.  In no time, we had several journals piled up in a box.

The next step was the fun one--collaging the covers.  The table was filled with old calendars, outdoor magazines, and colorful papers for us to choose from.  We did more cutting and gluing, and soon had a nice little display, ready for photographs. 

Next summer, when you visit Chik Wauk, you may see one of these books in the hands of a budding naturalist.  Or watch for announcements about journal-making workshops at the museum, and make one of your own.  But remember, as Karen told us, it won't be a book until you write something in it.

There Be Pirates Here!

October 31, 2012

Happy Halloween, Everyone!  If ever there was a handmade holiday, I'd say that this one is it.  We have had our share of homemade costumes through the years, that is for certain.  As a kid, I remember seeing the pre-made costumes in the store, complete with plastic masks. I actually thought that I would like one of those, at one moment or other.  We sometimes ended up with a mask, and soon found out how uncomfortable those were!

Like most of the rest of the crafty moms out there, my strongest memories of October 30th include sewing at the last minute, trying to finish costumes for everyone to either take to school for a party, or just for trick-or-treating.  I have to admit that I did look forward to the year when I wouldn't be swamped by that task at 9:30 p.m.  The good news is that now if any of us need a costume, we can make it ourselves, and we can start a lot sooner.  Most of what we come up with is just makeshift, but hey, that works, too.

As a blast from the past, I found this photo to enjoy this Halloween Day.

Pirates were easy costumes to make, and always in vogue. Other ideas we used through the years included woodsmen, trappers, and of course,  the traditional scary stuff.

We were fortunate to be able to trick-or-treat right on our side road. The neighbors were very generous in handing out candy to the few little goblins that came along. It was much easier to do that than to drive all the way to Grand Marais and back.  It was also a nice opportunity to visit.

Although we don't have a need to trick-or-treat any more, we do still occasionally enjoy coming up with a costume or two.  Soon I will write here about a spectacular pirate party that took place this summer.  What fun to go down the road of the scurvy dogs, complete with plunder and treasure! Stay tuned, but until then, have a safe and happy Halloween!

Picnic Time

July 27, 2012

If a picnic opportunity presents itself, we like to grab it.  Our trek on the Centennial Trail was the perfect example.  Since we were going in the evening, I planned a simple menu of delicious food, we packed it up, and off we went to eat al fresco.

The proper knapsacks are important, but mostly, we just use what we have on hand.  Paul has a cool old sack that he has repaired himself.  It has lots of character, and I'm sure it has served many folks well.

Addie opted for the basic white canvas.  I just used my old trusty Jansport. It served as a table as well. The only problem we had was that the fresh loaf of ciabatta did not like to be carried vertically.  It ended up sagging a lot, but it still tasted great.  I had just baked that morning, so it was about as fresh as it could be. 

To accompany the bread, we had the most delicious piece of smoked salmon I have ever encountered in my life.  We love salmon, and most often we buy it from Northern Waters Smokehaus in Duluth.  We really love Eric's recipe, and the various ways that he seasons it.

This salmon was a gift to us from our friends Ron and Keli.  They had visited relatives in Seattle, and Ron hand-carried this fish from Washington all the way to Gunflint Lake.  It was seasoned and smoked perfectly---the flesh was like succulent flakes, somewhere between lox and the traditional smoked texture we are familiar with.  It was heavenly with the ciatbatta, and we think that Ron and Keli should go back to Seattle soon to bring home some more!

Devilled eggs, kalamata olives, salty potato chips and some fresh tomatoes and carrots rounded out the feast.  The only thing missing was chocolate!  I firmly believe that one should have a bar of good dark chocolate tucked in whenever taking an adventure in the woods.

Of course, beverages were a part of the journey--all that hiking causes one to work up a thirst.  Some of us enjoyed our drinks on the rocks:

We had a few mosquitoes join us, but they were manageable.  For the most part, we are seeing the seasonal decline in their numbers, so being in the woods is a lot nicer. 

I think we have found a new favorite picnic spot.  How about you?  Do you have a notable place that you like to go for a picnic?  Let us know where it is by sharing it in the comments section!

Mindful of Winter

Hello, Addie here! I am home for the summer and partaking in all of our Heston's Adventures, but throughout the rest of the year, I'm usually on quite a different adventure: studying Apparel Design & Development at the University of Wisconsin - Stout. In my classes, I get to learn all aspects of the fashion industry, and I've taken some pretty incredible courses. This spring, I took an Advanced Pattern Development class where we learned tailoring. I made this coat from pattern to execution!

It is made from a wool/cashmere blend, with hand-distressed leather closures and yoke, and a handpainted silk lining. It took about 2 1/2 months to make, so it was well into spring weather by the time I finished. But, as my mom always says, winter will come soon enough, and I'll get to break it in before I know it!

I usually blog my sewing adventures over at addie-marie.com, so you can keep up with me there. Until next time!

Pie for the 4th of July

It is said that apple pie is as all-American as mom and baseball.  I don't know that everyone would agree with that, but it's hard to argue with the pie part. To that end, we decided to celebrate the 4th of July with a social at the bread oven.

Apple was not on the menu that day, but the pies were magnificent just the same.  The patch out back was full enough to yield both a strawberry-rhubarb pie and one made from plain rhubarb.  Our freezer still contains the last of previous years' adventures in the berry patch, so we had a blueberry pie.  And finally, one day, I got a hankering for peaches, and thought about one made with a double whammy of ginger and crystallized ginger, too.  Oh my, was that a good combination.  

With the help of kids and friends, we rolled out four crusts.  Some batches the pastry were made with a
combination of shortening and butter, and one was prepared the old-fashioned way with lard. (Now that I think about it, I should have used bear lard! Nothing else compares for a light and flaky piecrust. Of course, one needs a source for bear lard, in order to do that.We still happen to have a bit in the freezer.)  While the oven was firing up, we cut fruit and sweetened it with sugar or maple syrup. One particular combination that we've come to love is blueberry, maple syrup, and a bit of lime juice.  I like to thicken the pies with tapioca, as it seems to do a better job for me than does corn starch and flour.

The oven was approximately 475 degrees when the pies went in.  I watched them carefully for the first ten minutes, checking for browning, but not blackening.  After those ten minutes, I covered them with foil, to prevent the tops from burning.  Then I left them alone for about fifty minutes, checking only to see if the bottoms seemed to be getting too dark.  I had one in a clear glass pan, so that made it easy.  

We gathered at about two p.m., just as the pies were due out of the oven. One by one, I pulled them out, checking for thick juices running over the top crust. Some needed a little more time than others, probably the difference between frozen fruit and fresh.  But it wasn't long before the aroma of four baked pies was wafting all around outside.

Paul and our friend Ruth made ice cream to embellish the pie slices.  Fresh peach ice cream and cinnamon ice cream were the two choices, and both made for really great combinations with the other flavors. I didn't count how many pieces some people had, but with more than one variety, it's hard to stop at having only one serving.  I can't blame them---the feast that my nose was enjoying from all of the scents was pretty incredible.

To top off the afternoon, Paul and our good friend Isak teamed up under the palm trees to play some ukelele tunes. It was simply delightful to see them jamming together from their perch on top of the woodpile.  Were it not for the distant rolling thunder, we might have stayed out there all afternoon.  Soon enough, the storm was imminent, and the party was over. But with so many successes, we will definitely be doing this again. It feels like we know the right recipes to make some excellent pies again, and to gather a fun bunch of people.

Rhubarb Catsup

In the past years, when our family was much younger, catsup was a perennial item on the grocery list.  We would try to keep a bottle on the shelf, but we sometimes went through it more quickly than I was prepared for.  My kids wouldn't eat it on everything, but they did enjoy it alot.  These days, we generally use a bottle up in about three months.  It's not one of the usual condiments we look for when we prepare burgers, opting instead for things like mayo and pesto, or Annie's Shiitake Dressing, or harissa ( a Middle Eastern pepper spread).

A few weeks ago, while listening to the radio, the announcers talked about Rhubarb Catsup.  Now that was a use for rhubarb that had never crossed my radar.  I was intrigued, and decided that I needed to try it.  One of the reasons we don't care as much for traditional catsup is the level of sweetness in it.  With the tart bite of rhubarb, maybe it would balance that out.

I found this recipe online, Rhubarb Catsup, pulled out my kettle, and went to cut some stalks from the patch out back. Soon enough, I had a pot full of a pretty mix of colors and scents.

It was a fast and easy recipe, requiring only a bit of stirring as it cooked down.  The recipe says to cook for one hour or until it is thick. Mine was ready in about forty minutes.  I let it cool, and then put it into jars to store in the refrigerator.

That night, Paul and I made burgers for dinner, and added a generous dollop to the top.  It was very much like traditional catsup, with a good tomato flavor.  I couldn't detect the rhubarb as much as I expected, but the pickling spices added some interesting notes, particularly the clove.  I especially liked the chunky texture of it, reminiscent of chutney.  All in all, an excellent condiment for a bacon cheeseburger.

I plan to make another batch of this before my rhubarb goes to seed.  For the next round, I think I will decrease the amount of sugar, and play with the level of spicing, too.  I've always wanted to make my own catsup, but never grew enough tomatoes.  We may be onto something here.  And of course, what should be next?  Mustard.....

Home Improvement Continues

The guys have been at it again.  The saws were buzzing and the hammers pounding last week, as they tackled our side porch.  We now have a new railing, one that allows us to see the yard below.  It's perfect!

Some things definitely are worth the wait, and this one currently tops my list.

Knitting on the Trail

It's June, and that means the return of Tuesday Knit Night on the Gunflint Trail.  Once again, we will be hosting an evening for knitters, spinners, and all fiber lovers to gather.  Bring your projects and enjoy the company of neighbors, visitors and friends. 

We start around 7 p.m. and work until 9 p.m.  Come for any or all of the evening.  We love to meet new people!

If you have any questions, call Barb at 218-388-2243.  We look forward to seeing you.

These mittens are from the book Norwegian Mittens and Gloves by Annemor Sundbo, and the pattern is called Lilies: Woman's Mittens.  I used Rowan Felted Tweed, which is a blend of merino, alpaca and viscose.  Such a soft and lovely yarn.  It has a rustic texture to it, which certainly helped in disguising my tension challenges.  It's been a long time since I have knit an extensive colorwork project, and it always takes me a while to regulate the tension of my stitches.  By the fifth pair, I should have it down!

I hope to see you some Tuesday this summer!

First Picnic of the Summer

We took a barge ride the other night, to check on the water level and how it might be affecting the docks and boats moored on neighboring properties. So we could ostensibly consider it work, but really, we wanted an excuse to have a picnic. It was a beautiful evening, with light winds and the remnants of the day's sunshine.  The temps were a bit chilly, but when does that stop us? Just throw on another layer, and off we go.

Paul and I collaborated for dinner.  He prepped some ingredients at home on the stovetop and then packed it all up in our picnic basket.  I prepared the appetizers, retrieving a bit of guacamole from the fridge,  and throwing together a carpaccio with some delicious steak, red peppers, and capers.  We had this on some crackers, and my, it was tasty!

Since it was such a calm evening, we were able to fire up the Smoky Joe grill while we puttered along.  We did our checking of docks while the coals burned.  One dock needed to be pulled up a couple of feet, so Greg hopped into the water to do that.  Having high rubber boots on made all of the difference.  Paul and I watched from aboard the barge. It was an easy, lightweight dock on wheels, so it wasn't too big of a job.

When the coals were just right, I grilled a batch of aspargus.  I had trimmed and oiled it before leaving home, so it was easy to just pop it on and pull it off when it was done.  This might be my favorite summer vegetable, for its ease in preparation, and the wonderful flavor the grill gives it.  Then Paul took over.  He grilled fresh lake trout (courtesy of Cousin Bryna's family--thank you!), then topped it with sauteed onions, a few slices of crisp bacon, and a sprinkling of scallions. Awesome feast!

In addition to piloting the boat, Greg contributed a bottle of his raspberry mead.  Mead is fermented honey water, and this was a batch that we had made two years ago.  The aging of it makes the flavor all the fuller to me.  We still have a few bottles left, and we are hopeful that this summer we will have an excellent berry crop.  That will mean another batch of mead in the fermenter next winter.

Our Newest Chef

With no formal training to speak of, Paul has been able to display a wonderful set of skills in the kitchen.  He has been living at home for several months now, following graduation from college.  While he was at school, he would throw dinner parties with friends.  Occasionally he would call to ask about a favorite recipe from his childhood. But mostly, he honed his tastes and skills on his own.

Greg and I have been the fortunate recipients of this.  Many times this winter and spring, Paul planned the menu and made dinner.  In February, we had an amazing Spanish meal, with names like Pan con Tomate Y Anchoa  and Carne En Salsa Meson Poqueira.  I can hardly spell them properly, let alone pronounce them correctly.  But let me tell you, I can eat them just fine, and they were amazing.

 

The tapa was finely sliced aged Parmesan, with a topping of sun-dried tomatoes and ancho peppers.  Superb with a sip of good wine.  He also made salad, a meat pie with pork and venison, and a paella dish of rice and vegetables.  We ate like royalty that night.  I think that to cook good food like this, one needs to enjoy eating such.  Paul definitely has great taste.  And as a side note, he makes some awesome homebrew, too. More on that in the future.

Cedar Point's Recent Update

To Greg’s mind, each time a bathroom or kitchen needs to be remodeled, another opportunity arises for creative expression.  From the moment I told him that the shower cabinet at Cedar Point cabin needed to be replaced, I’m sure that some part of his brain was actively processing how to incorporate the fixture in a new, unexpected way, unlike any of his previous jobs.  Lucky me, and those who stay in the cabins on which he works, for we get to see the results of his creativity and skill at putting it all in place.

The bathroom at this cabin had been updated in 1995, with new fixtures, flooring and fresh white paint on the logs.  It served us well for all those years, but eventually, things wore out.  In the years since then, Greg had remodeled four of our six bathrooms, and had gathered several new ideas and techniques along the way.  I’ve learned that it is best to just step out of the way when he is in the planning stages, because my input generally doesn’t match his vision.  And in the end, the final product is beyond whatever I might have dreamed.  So I just add my opinions on the things that matter most to me--how easy will it be to use, and how easy will it be to clean? 

 

In January, off he went to the tile shop.  He came home with some wonderful 12” tiles for the floor, in two shades of brown. One was actually a golden brown, and the other, a deep chocolate.  Together, installed in checkerboard fashion, they remind me of fine leather, rich and textured.  They look gorgeous on their own, but they don’t upstage the other details that have been put into place.

We knew that we would be installing a shower cabinet, similar to what had been in the cabin. Greg had a plan for the framework that involved both wood and tile.  He built a doorframe that enclosed colorful three-inch tiles between two columns of oak, stained a rich mahogany color.  The tiles, in white, aqua, red and green, were arranged using the Fibonacci series of numbers.   This allows a seemingly random pattern of stripes, or in this case, colors, that actually does have a pattern behind it.  I’ve used it in the past in my weaving, when planning stripes for textiles.  It was fascinating to see it put into use here.

Paul, assisting as always with the many tasks that this type of job requires, re-painted the log walls, again a bright white.  He helped to install the fixtures, and the window trim.  That trim echoes the mahogany coloring of the shower. 

The final piece of the new look was the door into the room.  The space in there has always been tight.  Greg decided to install a roller day, hand-built of wood like that used in the rest of the bathroom.  He fashioned his own hardware for the roller brackets, and rescued the handle from an old oven to use for sliding the door open and closed. The result is an entryway that opens wide, with a door that tucks in neatly behind the water heater.