Quote of the Week

“When we are no longer able to change a situation ... we are challenged to change ourselves.”        
Viktor Frankl (1905–1997)

 

Paprika

February 3rd, 2014 5 Comments

  A giant snow egg on the Hemlock Trail at ABR.     Snow angels outside of the sauna.     And the awesome wood stove responsible for the snow angels… .  . It’s been a hearty season here in the Upper Peninsula.  Lots of snow and sub zero temperatures—rough as it may be, it feels right when winter is as it should be.  Today it was 16 degrees above 0 and it felt like a heat wave.  And Emerald Ash

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Creamy Pinto Chipotle Sauce

January 28th, 2014 5 Comments

  Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa.  As my cousin says…why travel light when you can travel well?   . For the most part the absence of internet access is welcomed when we travel or stay in remote locations.  But posting these recipes and staying in touch with family and catering clients means finding creative ways to turn everything into a digital form, including sitting in the car in church parking lots and pirating

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Cumin Ginger Tea

January 21st, 2014 1 Comment

  Half pack—not looking so bad.   To make things more interesting, in the wee hours of the morning the day before we left I came down with a stomach/intestinal bug. This made for a very slow day of packing that was not planned to be a slow day…which spilled over into a late departure the next day.  Life and skiing are both about adjusting to stay in balance, so we did, and let go of plans.   The lucky

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German Onion Pie

January 14th, 2014 4 Comments

  This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter.   These tangy squares will be our travel food—snacking in the car or popping it in the oven to heat as we unpack the hundreds of pounds of gear and food into the home-base cabin.  It seems fitting to eat this caraway-sour-cream-onion pie in heart of Old Bohemian northern Wisconsin.

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Creamy Mexican Potato Soup

January 8th, 2014 5 Comments

  Hot soup in the cold days of January—it’s never a bad idea.       We are knee deep in the process of prepping and amassing supplies for the annual trek north.  Pulling skis out of hibernation for waxing, dragging out sleeping bags and the camping stove, changing oil on the vehicle, finding catsitters, taking inventory of canned and frozen foods so I can make the menu plans for the cabins, and cooking piles of dishes to be frozen

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Favorites New Year’s Day 2014

January 1st, 2014 1 Comment

  Recently a friend lent to me the cookbook Fäviken by Magnus Nilsson from Phaidon press.  I thought it was a sweet gesture to pass along this book but I didn’t understand why she thought of me until I began reading it.  Holy mama, it’s a gem after my own heart.   Fäviken Magasinet is a 14-seat restaurant in what had been a small remote agricultural hamlet of northern Sweden, surrounded by thousands of acres of wilderness and bogs.  Run by Magnus Nilsson

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Hoppin’ John

December 26th, 2013 No Comments

    Eat Good Luck for your New Year!   There was an idyllic snow on Christmas eve, and after walking home from a Norwegian Jule dinner on quiet streets in the falling flakes, we awoke to more snow and a perfect day for a beginning-of-season ski on that slippery powder.  As we skied through the woods we watched a gorgeous orange sunset through dark silhouettes of bare trees—but I forgot to take a camera!  So no photos from me,

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Smoked Sweet Potato Puree

December 17th, 2013 1 Comment

  Nearly everyone who eats this deep orange treat asks for the recipe, it is yet another dish that will convince even the anti-yam-ites to change sides and join my Orange-Love Camp.  The original recipe was from Scott’s family and has seen adaptations along the way, the most recent alteration being to smoke the yams to give it extra depth.  It is of course delicious without the smoking, but occasionally it’s fun to do something different.       I

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Bacon & Liver Pâté

December 11th, 2013 2 Comments

  Two liver posts in one year?!?  I must really have a need to push your boundaries, and this time there is no conclusion to the cliff-hanger story.  Just think of it as another tasty grey spread….creamy and rich and great on a cracker. Step outside your comfort zone in this life. Eat Liver.   You can’t get any more powerhouse than liver. They say liver contains more nutrients than any other food, gram for gram.  Protein, iron, folate, calcium,

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Ostkake (Swedish Cheesecake)

December 4th, 2013 2 Comments

  I love this plate.   Ost = cheese Kake or kaka = cake   Ostkaka (or ostakaka) was the Swedish cheesecake dessert we served at my friend’s Surströmming party (sour herring).  It’s another understated but surprisingly addictive Scandinavian dessert…fresh-cheese with eggs and sugar.   My friend gave me this recipe from a 1927 Swedesburg Cookbook and I swapped out the flour with rice flour but no one noticed. Here are more early 1900’s Scandinavian Recipes from the Centennial Church Cookbooks in Nebraska and Iowa.  

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