Christmas Break Activities

I hope everyone had a Merry Christmas!  I’ve obviously been slacking a little bit this week on getting a blog posted, but better late than never I suppose.  The Engineer and I travelled all around and had several different Christmas dinners and festivities with our families.  I’m thankful that we had good weather all weekend, but I’m also glad that we finally got a nice snow right before Christmas.  It wasn’t feeling very festive looking out the window at mostly dead grass….

It was my intention last week to write a last update about my holiday prepping, but I didn’t quite get it done.  I did quick whip up something fun and tasty last Friday morning though….MARSHMALLOWS!  I didn’t even get a picture taken of my project, and I intended to get one when I got home from our Christmas’s travels, but the marshmallows didn’t manage to make the trip back home from Nebraska!  I’ve never made a candy for Christmas, but this was actually easy to accomplish.  The worst part is that it’s a bit of a sugary mess, but yea know…..that’s what makes them delicious!  Thanks Alton Brown for the recipe inspiration!  Good science will never fail you in the kitchen!!  I just made plain, vanilla flavored shmallows, but based on your projected used feel free to jazz them up with other flavors.  I really don’t think you can go wrong with these at all….I’ll link the recipe below!

(Side note—-I just used my meat thermometer to cook the sugar and it worked fine, but PLEASE make sure your meat thermometer is capable of going to 240 Fahrenheit!!)

While I was busy working on Christmas craft projects for gifts it occurred to me that I haven’t crafted anything fun for myself in quite awhile.  That’s this week’s plan of attack. The Engineer and I both took the whole week between the holidays off so we’ve been lounging, running errands, and doing some odds and ends that we just never seem to have time to get done….including my crafts!

First up on the crafts to do list this week is a snuggle mat for my Scout-a-Roo girl!  If you don’t know what a snuffle mat is, it’s basically a strategic tangle of fleece that is excellent for hiding treats.  To assemble a snuffle mat for the treat hunter in your life you need 4 supplies.

  • Rubber sink mat with grid holes
  • About 2 yards of fleece…..doesn’t need to be exact or pretty….get the cheap stuff
  • Scissors
  • TIME

You’ll cut the fleece into strips and then loop them through the grid…..that’s really all there is to it!  Based on the current progress I’ve made, I project using about half of the sink mat.  I left my fleece folded, just like it comes off the fabric bolt, and cut approximately 1 inch strips from the fold end through both layers.  I then cut each folded strip into 4 equal-ish length pieces.  Precision isn’t a required trait for this. Fill the grid horizontally and then go back through and fill in the grid vertically.  This will create a nice little puff mat for your pup-a-roo to dig and snort around in after crunches or other small snackies.  The Engineer and I are curled up on the couch watching hunting videos….and I’m slowly working my way through my massive pile of fleece strips!!

My “Just for Me” craft this week is going to be a new scarf!  I found a pattern on Knit Collage, ordered myself some expensive, fun yarns, and I’m getting ready to whip myself up something cozy to start the New Year!  I’ll update you on that next week once I get it done, but I’m pretty excited about it honestly.  With the recent temperature dip into the negatives around here, you simply can not go wrong with a new fluffy scarf!

 

Stags and Scotch

What do you get when you mix a lazy Saturday morning, venison sausage, a hungry me, and my over ambitious ideas?!?!?!!  

Scotch Eggs!!

I had never attempted a scotch egg before, but I have pounds and pounds of breakfast sausage from The Engineer’s deer and eggs are a constant staple in the fridge.  It seemed like a perfectly reasonable breakfast idea!  So, Friday night I googled a quick explanation from Gordon Ramsey and decided that fancy British breakfast was just the thing we needed Saturday morning.  This is exactly the sort of thing that happens when I watch cooking shows.  If Gordon can do it….I obviously can do it!  If I can’t do it as well as Gordon, I can certainly do it better than his stupid contestants on Hell’s Kitchen….but that is a different matter entirely.

If you wanna take a stab at making your own scotch eggs, here’s what I used to make my jazzed up, cheesy version.  They turned out crispy and delicious, although they are a bit of work, so they aren’t going to become an every weekend activity anytime soon even though The Engineer really liked them…

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Ingredients

  • 5 eggs plus one for an egg wash
  • 1 pound breakfast sausage of your choice
  • Flour for dredging
  • Breadcrumbs
  • Salt and pepper
  • 2/3 cup shredded cheese
  • Any spices you like….get creative!!!
  • Olive oil for frying

First things first, you must boil the eggs.  Gordon recommend a 4 minute and 30 second dip into already boiling water.  I don’t love super runny eggs, so I opted for an almost 6 minute boil.  Apparently British eggs cook faster?!  My 6 minute eggs were still runnier than I would have liked, and it made them a bit hard to peel and wrap in sausage without breaking open and oozing yoke.  The Engineer likes runny eggs, and I don’t horribly mind them as long as I have plenty of stuff to wipe them up with so we made do.  Next time though….I’ll let them go a couple minutes more.  I was worried that cooking the sausage would cook the egg inside more, but I don’t think that is the case.  Be sure you just cook your eggs to as hard or soft of a boil as you’d like.

While your eggs are boiling it’s time to get creative with your meat!  Our sausage blend is a bit under-spiced so it takes some jazzing up.  If you have a better blend or are just feeling lazy feel free to leave your sausage as it comes.  There aren’t a lot of rules, so add what you’re feeling!  Gordon apparently adds blood sausage and shredded apple to his pork sausage base.  I added cheese!!  The Engineer loves cheese with his eggs and I figured this would be an easy place to add it……plus the following pyramid of spices

1 Tsp Cayenne Pepper

Salt and Pepper to Taste

1 Tablespoon each of Garlic and Onion Powder

2 Tablespoons each of fresh, frozen Thyme and Oregano from my garden

Get everything in your sausage all mixed up, and be sure to get your breading stations set up.  I added some salt and pepper to the flour mixture and a splash of water to the egg so it whipped up nicely.

Once your eggs are cooked, cool them down with some cold water and commence the peeling.  I find that peeling the eggs under a little running water really helps the shells come off easier.  I had one egg not survive the peeling intact, so I did end up just frying some of the sausage as patties…..but that’s our little secret so don’t tell anyone!  The recipe would have made 5 scotch eggs otherwise!

To prep your eggs, squash a “large golfball sized handful” of meat into a very thin patty.  I get that that isn’t a super exact amount….but I guess you’re looking for 5 even sized balls.  Try and keep it as round and thin as you can.  Carefully place your peeled egg in the middle and warp the sausage around it.  A couple times I had to grab a bit more meat mixture to bridge any holes, just make sure to get everything covered in the sausage layer.  I found the rolling and forming them in my hands the way you’d make a snowball was the most effective, although don’t squeeze too hard because if you break your eggs, and you like them a little runny, you’ll end up with exploding yoke everywhere.  Not only will this mean that someone will get a mystery scotch egg with no yolk, but it’s also hard to get everything stuck together with all the yolk oozing around!

Gently roll your delicious meat ball in the seasoned flour….transfer to the egg wash….and then finally roll in breadcrumbs.  If you’re ball has gotten a bit amorphous or wonky by this point don’t worry…..just pick it up carefully and reform it in your hands.  According to Gordon it is helpful to press in the breadcrumbs anyway so don’t worry too much about it.  It’ll be a bit messy….but the good things in life are usually messy anyway.

Scotch eggs are traditionally deep fried, but I don’t have a fryer and I didn’t feel like using that much oil just to fry up 4 egg balls in a large skillet.  So….I broke with tradition slightly and just added a generous drizzle of olive oil to my largest, deepest skillet and let it get hot.  Once hot, carefully place in the scotch eggs and cook until brown and crispy!!!  They get oh so deliciously crispy…..must be the cheese at work!  Once they are cooked on one side, grab carefully with tongs and flip over.  Once the top and bottom were golden and delicious, I set them on their sides and slowly worked them around until they were perfectly cooked little brown orbs of goodness.  You might think that a hefty drizzle in the bottom of the pan won’t be enough oil, but remember that sausage will loose grease as it cooks….use that to your advantage!  The cheese and the fact that you aren’t actually deep frying them does cause them to stick to the pan a tiny bit, so just be gentle when you’re working with them.

Serve piping hot with your choice of breakfast sides and of course some coffee…..mimosas if you have them!  If you like your eggs runny you’ll probably want some toast to help soak up all the deliciousness.  They are a bit heavy….in a good “old school, stick to your ribs, keep you full for a long time” sorta way…so I’d steer clear of anything like pancakes or hash browns.  I eat a ton, but even I think that’s too much to take on.  Some fruit, maybe some tea, and pleasant thoughts of the English countryside should be more than enough to start your day off on the proper foot!

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Glorious lil scotch eggs and some apple butter toast!

 

Power Prepping Weekend

Just like I do every year….even though I start prepping for Christmas super early…..I’m almost always running around like a headless chicken in the weeks leading up to the big day.  It’s not even that it makes me stressed….I love everything about getting ready for the Christmas season, it’s just a ton of things to get done.

This weekend has been no different.  I’ve been power knitting and baking through the whole weekend.  It’s the time of year for poppy seed bread, and this weekend I will have cranked out a total of 8 loaves.  Yesterday’s loaves were not a smashing success sadly.  I had the dough sitting around all day to rise, except that it just never really motivated.  It did puff up some, but not nearly enough.  I finally had to bite the bullet around 9 pm and start the loaves.  After forming I gave them about another hour in the oven with the light on for warmth….but still to no avail.  I have 4 very dense, brick sized loaves.  They look nothing like what an actual loaf of bread is supposed to look like.  To further rain on my baking parade….all the loaves exploded in the oven, and the top of one cracked while I was trying to de-pan it last night.  Ughs can’t have carbohydrate success all the time I guess.

Today’s dough is looking much more puffed, and I think I only have one knitting project left to go!  It should be a fairly easy something to whip out….so long as I keep count of the rows.  Today is off to a great start and I even had time to prep bolognese sauce for homemade lasagna tonight!  After all, if I’m going to stock the freezer with poppy seed bread I need to get some of the elk and deer meat out.  Plus, cooking today means I shouldn’t have to cook during the week, which is a major plus!  I maybe should have taken photos so that I could write up that recipe….but maybe that’ll be next week.  I have a couple other baking recipes that I could share also just in time for holiday sharing with friends and family!  #sneakpeakmaybe?!

Hope you are all staying warm and feeling festive as the Christmas season moves into full swing.  The only thing missing from my present Christmas view is some snow.  Much to The Engineer’s annoyance….I’ve turned on the crappy Christmas movies on Netflix.  I don’t know what else to do while knitting and crafting.  It must work…..I’ve gotten two big projects finished up knitting-wise already this weekend!

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The Engineer and Scout’s idea of what to do while I’m slaving away with lasagna, crafts, and crappy Netflix Christmas movies!!!

All Good Things Must Come to an End

It’s my last day as a 20 something!!!!

When I started this blog, I was sure that it would make me famous by the time I was 30.  I wasn’t going to have to work anymore, I would be free to run around doing whatever I wanted with my friends, and life would be magnificent!  I haven’t become famous, but life is still pretty magnificent!!  I don’t know how you’re supposed to properly say goodbye to your 20’s and hello to being 30……but I thought I would do it in pictures.

There have been more memories than I can share, and some trials and tribulations, but I wouldn’t have traded the last decade for anything….and I’d probably be willing to trade quite a lot to do it all over again.  Not that I want to do it differently…….I just want to do it again!!  The chance to party like there’s no tomorrow every weekend and not have to suffer through hangovers that last a week is something that should not be taken lightly kids….heed my warnings!

Anyway….I give you a journey through my 20’s with some of my favorite photos and memories from a decade of shenanigans, friends, love, and loss.

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Halloween as a 20 year old!

 

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When you’re finally old enough to buy your first pitcher of cheap beer…21!

 

 

 

 

 

 

 

 

 

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Could be 21 or 22……its impossible to know!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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22 and a college graduate!

 

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23….shortly before I left West River for the East side.

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Hockey with Dad shortly after his cancer diagnosis…..24

 

 

 

 

 

 

 

 

 

 

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Family cruise to Europe….still 24!

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Last Father’s Day, June 2013 age 25

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Meeting rock stars with the BFB at 26

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Went underground in 2014…..

 

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Bought a house September of 2014…..26 was a big year apparently!

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New Year’s weekend 2015….starting 27 off right!

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28 and sassier….also apparently indecisive about my hair….see below!

29 and fantastic!

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Started from the bottom…..

here

….now we here!