Now the the real time update:
2 weeks of rain later, present day…
Here’s my other tomato plant. I took a picture of the stem to see if anyone can tell me what’s wrong with it? It looks a little pale and the stem looks wore for wear… is it going to die? I sure hope not…
Hope you enjoyed the update!
When I was a kid, my favourite ice cream flavour was Mint Chocolate Chip. I use to love how the neon green ice cream had little chocolate treasures inside. I just loved it.
So my adult self decided that it was time to harp back to my youth by using my favourite kitchen toy – my ice cream maker! I made mint chocolate chip ice cream using delicious mint from my garden! This was far better than the neon green concoction that I use to love so much as a child. Honestly, once you try real mint chocolate chip ice cream, you will never go back!
I then transferred the cream and mint into a Tupperware and let the whole thing chill out in the fridge overnight. The next day, I carefully pulled the mint sprigs out and wrung them out the best I could, trying to preserve all of the minty infused flavour.
Jacquie’s outstanding Mint Chocolate Chip Ice Cream (Courtesy of Baked Bree)
You will need:
1 1/2 cups whole milk
1 1/4 cups sugar
3 cups heavy cream
1 Tablespoon vanilla
2 cups fresh mint leaves
4 ounces bittersweet or semisweet chocolate
Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour. Add the sugar and vanilla while the mixture is still warm. Transfer to a Tupperware and let sit in fridge overnight (or for at least 3 hrs). Remove mint leaves by straining, or by picking them out and pinching off every last drop of minty goodness. Add milk to mixture. Pour the mixture into your ice cream maker, according to it’s instructions. For the last 5 minutes, add chocolate chips and make sure they are incorporated completely.
I suggest doubling the recipe for extra mint chocolately goodness. Honestly, it’ll disappear faster than you would imagine. Enjoy!
I picked up some Tilapia from Costco during my last large grocery run. I figured – why not try something new, rather than relying on a staple fish like salmon? It was a good choice, because Tilapia makes for very good homemade fish sticks.
Here’s my tray of tasty fish sticks before heading into the oven.
Jacquie’s tasty Panko Crusted Tilapia Fish Sticks (Courtesy of, interestingly enough, Mrs. Martha Stewart herself! – hey, she’s got good recipes…)
You will need:
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 2 cups panko
- 1 tablespoon Old Bay Seasoning (I used Italian Seasoning and salt and pepper)
- 1 1/2 pounds tilapia fillets, cut into wide strips
- Preheat oven to 475. Line two baking sheets with aluminum foil; set aside.
- Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through.
Hello Blogosphere! I am back from my camping vacation in BC. We toured around the Kooteney area and ate a lot of campfire food. I wanted to share with you the best campfire food recipe you could ever make on a camping trip. It’s honestly genius!
First things first. You need an eskimo pie maker. Next time you are headed out camping, stop by Canadian Tire and pick one up. You will not regret it. The diversity of foodstuffs you can make in this thing is incredible! Here’s how we made breakfast sandwiches.
First things first: Take the closed eskimo pie maker and stick it in the fire to heat it up. Next, being very careful, because it is cast iron and VERY hot, open the pie maker and spray the inside generously with pam. (Don’t try and use butter, it won’t work.)
Next, crack you egg in the smaller side and let it sizzle. Being very careful to keep the contraption level, you can carry the pie maker back over to the fire and heat the egg until cooked. Or, if your pie maker is hot enough, you can let it sizzle where it stands.
Now here’s the fun part: You can add just about anything you brought camping to your breakfast sandwich, including ketchup, hot dogs, cheese… etc. We used amazing Sylvan Star Cheese (try the grizzly, it is to die for!!), to add some cheezy zest to the sandwich.
Jacquie’s awesome campfire breakfast sandwiches
You will need:
An eskimo pie maker from Canadian Tire
Spray Pam (original or butter flavor)
2 pieces of sliced bread
1 slice of your favorite cheese
1 slice of sandwich meat
You have the nitty gritty details on how to make these above. Just remmeber that these take time and planning to make. If you forget to bring an essential ingredient (like the pam, or the pie maker for that matter), the sandwich will probably not turn out – but have no fear! You can just as easily make an actual pie with this contraption (all you need is pie filling and two slices of bread), or you can make pizza (two slices of bread, cheese and pizza sauce). Just remember to spray with pam after each use or you will have a very stuck eskimo pie in your eskimo pie maker. Enjoy and happy camping!