The powder was fresh and deep! The snow storm wasn't quite over - we lasted about 1/2 an hour in this cold winter wonderland before our fingers were totally numb and hurting.
How blessed are we that this is our front yard?!
Six In Seoul |
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We were the only brave (?) souls on suicide hill this morning.
The powder was fresh and deep! The snow storm wasn't quite over - we lasted about 1/2 an hour in this cold winter wonderland before our fingers were totally numb and hurting. How blessed are we that this is our front yard?!
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Today we are so EXCITED to have our friends visiting! They Braved the snow and ice to come hang with us this President's weekend! We met this family on our first tour in Korea! Boy 2 and Frankie (the boy standing next to him) were the best of friends when we lived next door to each other! Yea for friends!
This is one of the many snow mounds around Newport, we are expecting 6-10 more inches of snow tonight. I'm not sure where they are going to put it all.
One of my favorite things about being a military spouse (there are so many!) is that when you move to a new place it is not hard to carry on traditions - I live in a world where most people are in the same boat; they are new too. So when you throw something out there, people are eager to show up (even when they have to show up with 4 dozen homemade cookies)! Today I hosted my 2nd annual Valentine's Cookie Exchange.
A great excuse to eat, drink & be merry with new friends! The cookies were all amazing but my favorite was the Baklava! Nothing is better than homemade hot chocolate unless it is homemade hot chocolate with homemade marshmallows. This recipe comes from Alton Brown - you can get the original recipe here.
3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract (or any flavor you would like) 1/4 cup confectioners' sugar 1/4 cup arrowroot or cornstarch Nonstick spray Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed with the whisk attachment and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows. For regular marshmallows: Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and arrowroot/cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. I used miniature cookie cutters to make shapes! Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks. Fresh snow = Snow Ice Cream!! Need I say more? Snow Ice Cream:
4 cups of milk (use chocolate milk for chocolate snow ice cream!) 1 cup sugar 2 eggs 3 tsp vanilla LOTS OF SNOW 15-20 cups Whisk eggs till bubbly - add milk & whisk till lots of bubbles form - add vanilla – whisk away!!! Add sugar and whisk some more! Start adding BIG HEAPS of SNOW while whisking….keep adding until you have snow ice cream! Friends are connected heart to heart. Distance and time can't break them apart. Boston has been hit hard this winter and us being there didn't slow the snow down at all - Sunday morning we woke to about 6 inches of newly fallen snow! Boston is a true winter wonderland, however I'm not sure the locals would agree! Kristin and I had so much fun playing in the snow, that is until we couldn't feel our fingers. We left our mark by leaving snow angels all over Boston - a much different mark than we would have left 'back in the day'! I am blessed beyond measure to have this amazing lady in my life.
On Saturday we did the Cupcake & Dessert Tour of Boston! It was great in theory and we had a blast, but we really should have planned ahead and took a Tupperware with us as we were on SUGAR OVERLOAD just after the first stop where we had a full size double chocolate cupcake! We made 5 stops in all. It was a great tour, especially since we bought it on a groupon. If you are ever in Boston, this would be a fantastic tour to take your kids on!
I was so excited to be meeting a girlfriend from back in the day in the Middle of Nowhere for a girls weekend!
Kristin and I met in college, she was a bridesmaid in our wedding, we visited her in Connecticut when I was pregnant with Boy 1, she visited us in Colorado when Boy 1 was a wee little lad, and then with many moves sadly we lost touch for a few years. That is until Facebook came around. We have once again reconnected, live in the same part of the country and have been having a blast together since summer! It is like nothing has changed..... |
TrishHere I go again! Last year I learn SO much about photography while doing the 365, but there is so much more to learn! My ultimate goal was to learn to shoot in manual mode in which I succeeded. However I know I need to fine tune many, many aspects of my photography. Categories
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