Friday, December 16, 2016

Where's my Calcium - Cantaloupe vs Honeydew

 Where's my Calcium

Cantaloupe vs Honeydew


1 cup of cut cantaloupe has 14mg of calcium
1 cup of cut honeydew has 10mg of calcium.





Thursday, December 15, 2016

Where's my Calcium - Milk

Where's my Calcium

Milk

1 cup 

1%         305mg
2%         295mg
Whole    276mg
Fat Free  299mg
Powered milk  1,167mg
sweetened condensed milk 869mg 

Almond Milk 450mg

Wednesday, December 14, 2016

Where's my Calcium - Fennel

Where's my Calcium


Fennel



1 Fresh Fennel Bulb has 115mg of calcium
1 teaspoon of Fennel seeds has 24mg


Friday, October 28, 2016

Wild River State Park

Wild River State Park
Oct 28-30

47e
34 electrical sites
35 miles of hiking trails








For this late trip in the year we stayed at Wild River State Park because of it's beauty.











The trails are wonderful to hike.  Great views of the water from the trail.  




Only things to remember about spring or fall camping is keeping warm and keeping critters out of your warm RV.  
You can see this spot is huge.  
One side of the spot has no one next to you.  If you had a table slide out to the left you could eat in almost totally peace.  During the fall everyone can see you because almost all the leave are down.   
Fire pit ring has a routing grill grate, so you don't burn your finger when removing your hot dogs. 

We parked closer to the right side to have room to exit the camper without landing into the fire pit.


 When visiting each park we walk around to see what site would work for us.  

We look at length, width, gradation to be able to park our 28ft fifth wheel RV.  

We also look at picnic and grill area to see if it has privacy from the other campers.   We love 72e because it has the most privacy in the park, as you see with the picture above.  






Wednesday, October 12, 2016

Arrow Rock State Historic Site

Arrow Rock State Historic Site      
Oct 12 -16

15e
34 Electrical sites



Arrow Rock State Park is located Missouri just 42 miles west of Columbia.  
Missouri State Park don't have a state park sticker for your vehicle and sites are not that expensive as Minnesota Parks.  

The camping loops are very nice.  


 These sites are nicely spaced on each site of the camper.



.

Saturday, October 08, 2016

Watkins Mill State Park

Watkins Mill State Park                              
Oct 8-12

32e
74 electrical sites
This park has a couple places to visit.  The visitor center has displays of the machinery used at the mill during it's time in operation. A nice long walk leads you to the house and mill.
 Tour can be arranged at the visitor center for the mill and house tours. 
 96 campsites and 74 of that are Electrical hook up sites.
The historical sites are just a short drive within the park.  Careful of the narrow short tunnel under the rail road bridge, it is only a one lane road with a sharp turn into it.  
Family site are two camping site with a shared picnic area and fire pit.  
 Camping sites are nice.  Either paved or gravel sites make for a easy leveling site.
 Fall camping during the week is very quite and peaceful.  
 This is looking the other way.
Camp site come with a paved picnic area and fire pit. 

Saturday, October 01, 2016

Pumpkin Scones

Pumpkin Scones from Sarah Jane's Bakery



To make your own scones



Homemade Scones


  • 1 3/4 cup flour
  • 3 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, room temperature
  • 1 egg
  • 1/2 cup raisins, cranraisins,or currents
  • 4 to 6 Tbsp 1/2 & 1/2 or milk
  • 1 egg, beaten

Preheat oven to 400°.  In a large bowl mix flour, sugar, baking powder and salt.  Cut the butter into the mixture until it is fine crumbs.  Stir in 1 egg and mix thoroughly.  Add raisins and mix.  Add milk and mix, add until dough leaves the sides of the bowl.  

Prepare a surface with lightly flouring the surface.  Knead dough about 10 times on surface.  Roll out dough to an inch high thickness.  Cut out pieces using a cookie cutter or glass.  Place them on a uncreased cookie sheet.  Brush the last egg over the tops of the pieces so they will brown.

Bake for 10 to 12 minutes.  

Serve with Butter or Raspberry Dip

Thursday, September 29, 2016

Pineapple Pretzel Salad


Pineapple Pretzel Salad

      Pretzel mixture
  • 1 cup crushed pretzels
  • 1 stick better, melted
  • 1/3 powdered sugar 
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 20 oz can crushed pineapple, drained
  • 8 oz cool whip

In a bowl, mix crushed pretzels, butter, and powder sugar.  Spread on a cookie sheet and bake at 400° for 6 minutes until lightly browned.  Let cool.  Break up pretzels mixture. 

In a bowl, mix cream cheese and sugar with an electric mixer.  Add pineapple to mixture.  Fold in cool whip.  Fold in pretzel mixture to the salad.  Refrigerator.  

Broccoli Salad

Broccoli Salad


  • 1/2 cup mayo
  • 1/4 cup sugar
  • 2 Tbsp vinegar
  • 2 cups of shredded cheddar cheese
  • 6 slices cooked bacon slices, crumbled
  • 1 bell pepper, cut into small cubes
  • 2 heads of broccoli, cut into small pieces


In a bowl, mix Mayo, sugar, vinegar, cheese, bacon, pepper, and broccoli.  Refrigerate for a hour before serving.

Homemade Scones


Homemade Scones

  • 1 3/4 cup flour
  • 3 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, room temperature
  • 1 egg
  • 1/2 cup raisins, cranraisins,or currents
  • 4 to 6 Tbsp 1/2 & 1/2 or milk
  • 1 egg, beaten

Preheat oven to 400°.  In a large bowl mix flour, sugar, baking powder and salt.  Cut the butter into the mixture until it is fine crumbs.  Stir in 1 egg and mix thoroughly.  Add raisins and mix.  Add milk and mix, add until dough leaves the sides of the bowl.  

Prepare a surface with lightly flouring the surface.  Knead dough about 10 times on surface.  Roll out dough to an inch high thickness.  Cut out pieces using a cookie cutter or glass.  Place them on a uncreased cookie sheet.  Brush the last egg over the tops of the pieces so they will brown.

Bake for 10 to 12 minutes.  

Serve with Butter or Raspberry Dip

Raspberry Dip for scones

Raspberry Dip for Homemade Scones 


  • 1 cup sour cream
  • 1 8 oz package of Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1/2 cup fresh raspberries
  • 1 Tbsp Raspberry extract

In a large bowl, mix with an electric mixer the sour cream, cheese, sugar, Raspberries and extract until smooth.  Transfer to serving bowl and cover, place in refrigerator for 30 minutes or longer.  

Wednesday, September 28, 2016

Broccoli Pasta Salad with Tomatoes



Broccoli Pasta Salad with Tomatoes 


  • 1 cup chopped pecans
  • 8 oz bow-tie pasta 
  • 1 pound fresh broccoli, cut into small pieces.
  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1 red bell pepper, cut into very small cubes
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups red or yellow tomatoes,  halved
  • 8 cooked bacon slices, crumbled


Cook pasta noddles per package directions.  Once done set a side and let cool.
In a large bowl, add mayo, sugar, vinegar, salt and mix.  Add bacon and nuts,  mix.  Add tomatoes and mix.  Now add broccoli and pasta and mix.  Turn mixture to get all ingredients coated.  Cover the bowl and refrigerate for 3 hours. Stir bacon and pecans into salad just before serving. 

Camping Beef Fajitas

Camping Beef Fajitas

Marinate

  • 1/4 cup Tequila
  • 4 garlic cloves, minced
  • 1/4 cup lime juice
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp olive oil
  • 2 tsp Worcestershire sauce
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 2 pounds steak, cut into thin slices
  • 1 tsp salt
  • 1 tsp pepper
  • large plastic bag

In a bowl, combine and mix Tequila, garlic, lime juice, cilantro, oil, Worcestershire, oregano, cumin, coriander, salt, and pepper.  In a large plastic bag add meat and contents from the bowl.  Make sure all the meat is coated.  Seal the bag and place into the refrigerator for 12 to 24 hours, turning the bag a couple time while in the refrigerator.

Vegetables

  • 1 green bell pepper, cut into thin long sections
  • 1 yellow bell pepper, cut into thin long sections
  • 1 red bell pepper, cut into thin long sections 
  • 1 orange bell pepper, cut into thin long sections
  • 1 large white onion, cut into thin long sections
  • 1 large plastic bag

Place in a large plastic bag add bell pepper and onion, seal bag tightly and refrigerate.  Make sure it is tight so the smells doesn't fill your refrigerator.

Time to cook

In a large skillet add 1 Tbsp of oil and heat on medium.  Add the vegs to the skillet.  Add a 1/3 of the juice from the meat bag.   Cook until they become soft or to how you like them to be.
Remove the meat from the bag with a tong and place into a large skillet.  Add 1/3 of the juice from the bag and keep cooking.  Turn meat a couple of times.  If the juice cooks down add more.

Heat in the microwave flour tortilla for a couple of seconds, to make pliable.  Place meat and vegs on the tortilla and fold.  

Tuesday, September 27, 2016

Iced Pineapple Pumpkin Soup - recent work

http://www.jennylunde.com/#mi=2&pt=1&pi=10000&s=0&p=1&a=0&at=0

Iced Pineapple Pumpkin Soup

  • 3 tbsp. of frozen concentrate drink of your choice -tropical -orange -pineapple
  • 1/4 cup fresh lime juice
  • 1 squash puree (one that smells like a cucumber and or cantaloupe)
  • 2 tbsp. honey
  • 1 cup vanilla yogurt
  • 1 tbsp. chopped fresh mint
Combine orange juice, lime juice, lemon cucumbers, cantaloupe and honey in a food processor (or blender) and blend until smooth. Stir in yogurt and mint. Chill for at least 2 hours and serve cold.

note this pumpkin I used smelled like a cucumber and cantaloupe so I created a recipe for it and not all pumpkins and squash not work.   


Saturday, September 24, 2016

Pumpkin Bread Pudding - Long Island Pumpkin

http://www.jennylunde.com/#a=0&at=0&mi=2&pt=1&pi=10000&s=0&p=1

Pumpkin Bread Pudding

Long Island Pumpkin was used

from the Food Network website.

Ingredients

  • 4 cups milk
  • 1 cup granulated sugar
  • 8 whole eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 16 ounce fresh pumpkin
  • 1 loaf of Hawaiian bread cubed, enough to fill a 9 by 13-inch baking dish.
  • 1 cup fresh cranberries
Directions  
  1. Preheat oven to 350 degrees F.  
  2. In a mixing bowl, blend all ingredients, except for bread and cranberries. 
  3. Fill a 9 by 13-inch baking dish with bread cubes. 
  4. Sprinkle cranberries over bread cubes. 
  5. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). 
  6. Bake for about 1 hour, or until pudding is set.
 Serve warm.

Friday, September 23, 2016

Charles Lindbergh state park

Charles A. Lindbergh State Park         
Sep 23-25

10e
15 electrical sites
7 miles of Hiking Trails




When picking site it is nice to know you are not just steps away from a well traveled trail.   Site 10e is too close to the trail for us.

Just behind this spot are steps to lead to an overlook to Pike Creek.  
Located within the park is a historical land marks.  Once home to Congressman Charles August Lindbergh. This was small farm where Charles's wife and son son Charles Lindbergh lived full time for many years.  Charles Lindbergh is famous for flying Spirit of St. Louis solo non-stop from New York to France in 1927.
There are 15 electrical sites.  Dump station is open seasonally.   

The family donated to the state 110 acres including the house and farm in the memory of Charles Lindbergh.  Now the park has 570 acres of land with 7 miles of hiking trails. 

Fall camping is wonderful with a fifth wheel camper and electric hook ups.    But the non electrical loop has trees and questionable obstacles to maneuver around.

There is plenty of room for a camp fire to sit around and tree to shelter from the passerby.   

    
Our spot was 10e but next time because of the trail we would pick 11e.  And for backing in there isn't much of an issues because the road's turn helps you back in.  

Tuesday, September 13, 2016

Winter Squash & Apple Bisque - Fairytale Pumpkin

Winter Squash and Apple Bisque 
using a  Fairytale Pumpkin
(Butternut, Hubbard, Turks Turban, Orange Hubbard, baby bear, Ambercup or pumpkins like Fairytale
from the Williams Sonoma Soup & Stew Cookbook

Ingredients
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 shallots finely, chopped 
  • 2 tart apples, peeled, cored and cut into cubes
  • 2 pound of Winter Squash, cubed
  • 6 cups chicken stock
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoon finely chopped fresh thyme
  • 1/2 cup half and half
  • salt and pepper to taste
  • 1/2 cup sour cream
Directions
  1. In a soup pot melt butter over medium heat, saute onions and shallots until softened, about 5 minutes.  
  2. Add the apples and squash, cook about 3 minutes.
  3. Add the stock, rosemary and thyme.   
  4. Reduce heat to a simmer and cover, until vegetables are tender.  About 25 minutes.
  5. Cool before using a handheld blender to puree the soup.  
  6. Stir in half and half.
  7. Reheat over medium low heat. 
  8. Garnish with sour cream, rosemary and thyme   



















 This was made with Turks Turban Squash

Thursday, September 08, 2016

Forestville and Mystery Cave State Park - Camping

Forestville and Mystery Cave State Park
Sep 8-11

61e
23 electrical sties
20 miles of Hiking trails


This park offers two parks in one, history from years ago and a cave with all years of nature. 

Forestville

Hiking 

Mystery Cave Tour is the longest cave in Minnesota with 13 miles.  The Mystery Cave ha a underground pools.  When we were there they were preparing for a flood.  Which the park experienced two floods in the past.  Before walking into the cave we cleaned our shoes to help protect the bats.  When we were there they added one more tour because of the demand.  Along the way we got to see a bat hanging from the celling.  After we left we again cleaned our shoes to help control the bat flu.  


Our site number 61


lots of room to have others tent with you at this site.  



This is the best site in the Park 63