Tuesday, January 31, 2023

Monday, January 30, 2023

Sunday, January 29, 2023

Saturday, January 28, 2023

Friday, January 27, 2023

Thursday, January 26, 2023

Wednesday, January 25, 2023

Tuesday, January 24, 2023



I put enough curry paste in this Thai inspired dish that it was too spicy for three of the six hungry participants last Wednesday evening. 

Monday, January 23, 2023



Finally, some snow

Sunday, January 22, 2023

Saturday, January 21, 2023

Friday, January 20, 2023

Thursday, January 19, 2023

Paper blooms


Some of Naomi's latest creations. 

Wednesday, January 18, 2023

Tuesday, January 17, 2023

Monday, January 16, 2023

Sunday, January 15, 2023

Saturday, January 14, 2023

Friday, January 13, 2023

Thursday, January 12, 2023

Wednesday, January 11, 2023

Tuesday, January 10, 2023

Monday, January 9, 2023

Sunday, January 8, 2023

Saturday, January 7, 2023

Friday, January 6, 2023

Thursday, January 5, 2023

Wednesday, January 4, 2023

Point aux Barques Lighthouse


We took a whole crew to Point aux Barques last week. After traipsing around the lighthouse park, we made our way to the Big Boy in Bad Axe and then followed up with a visit to Country View Bulk Food store, which has been described as Mennonite Costco. 

Tuesday, January 3, 2023

Monday, January 2, 2023

Raspberry Mousse

 I made raspberry mousse for Christmas Eve. 

According to the recipe, it's easy and only takes 10 minutes prep and 5 minutes of cooking for a total of 1 hour and fifteen minutes. 

The recipe fails to mention that it will take half a dishwasher load of dishes and two small appliances. Nevertheless, for a special occasion, it is worth the effort (though it did take me considerably longer than the recipe claimed).  

I started by cooking the frozen raspberries, sugar and water.

  • sauce pan
  • wooden spoon
  • measuring cups
Then I blended the raspberries until they were smooth and removed the seeds.
  • blender
  • sieve
  • large bowl

Meanwhile I softened the gelatin.
  • cereal bowl
  • teaspoon

I combine the raspberry mixture with the gelatin and cooked it.
  • wisk
  • the same saucepan (rinsed to remove any lingering seeds)

Once the raspberry gelatin mixture was cooled, I whipped the cream.
  • stand mixer with bowl and beater
  • measuring cup

I gently folded the raspberry gelatin mixture in the whipped cream.
  • the same large bowl (rinsed)
  • spatula

The raspberry mousse is ready!
  • individual serving bowls
  • spoon

Sunday, January 1, 2023