Glacier National Park 2014 Day 1: Badlands, Natural Springs, and Ice Cream (July 5, 2014)

Hey guys and gals!

I'm on the road again, this time heading to Glacier National Park with my man friend Bob! The car has been stuffed full of food, camping supplies, and hiking equipment and we have just completed the first leg of journey! The drive was much the same as it was on the first day of my trip to Seattle (see here), but with some notable differences.

1) Bob has been out West only a few times, and as such it was really different sharing the drive with someone to whom it is new. Bob swears he will have a sore neck from whipping his head around so often trying to absorb in the changing scenery. :) It is really adorable to see the excitement and amazement on his face, and it forces me to reevaluate the way in which I view the drive.

2) Bob let me stop to see SUE THE WORLD'S LARGEST COW*!!! :D :D :D :D Guys, I was so excited and I felt so touristy and cliche, but it was so AWESOME! 

 *How do they know these things? Does someone actually check and measure all the cow statues in the world?

3) Sue (the wondrous woman who was like a second mother to me growing up, not the giant cow) took us down to Giant Springs State Park, a place that I remember through the eyes of a child. It was wonderful being able to wander down the paths and to realize how much I had forgotten or simply not seen as a young girl. Luckily for us the weather was perfect for such a meander, and it gave Sue and Bob time to get to know each other- it was like Bob was meeting my parents all over again, he was so nervous, shy and sweet!

 

4)  Sue had made fudge and brownies for the Fourth of July, so (being the gracious guests that we are *cheesy wink*) we helped her finish off the brownies by making Hot Fudge Sundays.

Needless to say it has been a wonderful trip, and I can't wait to see what tomorrow brings! Next stop is Glacier! :D

Ta ta for now! 

-AK

If you missed the other Glacier adventures, never fear! Links are below!

Day 2      Day 3 

The March 5: Five Lessons About Spring In North Dakota

Hello! Long time no chat!

As April is now upon us, I thought I would take a moment and share five lessons that I have learned about March while living in North Dakota. 

1) March can come in like a lion and leave like a lion- March don't care. Seriously people, we had what was probably the worst blizzard all winter yesterday, and woke up today to almost a foot of freshly fallen snow and the chilly temperatures that we normally associate with January and February. BRRRR!! 

2) Speaking of cold, after a while the number after the (-) sign ceases to matter. Cold is just cold. 

3) The wind is your constant companion- love it or hate it, it will always be there.

4) Clear skies and sun= more layers (sometimes it is just better to look ridiculous and be warm).

5) There is always time for one more cup of hot chocolate or five more minutes of chat before you head out the door. Accept this and you will always leave a friend's home well prepared to brave the cold.

I hope you are staying warm this spring season,

AK

Meat Pie

Hello my lovely readers,

In light of the holiday season I would like to share with you the story behind my Mom's Meat Pie recipe. This story was written by my mother, who instilled in me a reverence for the written word from a very young age. When I think of my mom I remember the sound of her voice as she read my brother and I a bedtime story and sound of her laughter as she taught us how to find our way around the kitchen. I hope you enjoy her tale. 

Grandma Francios' Meat Pie 

It is the connections; memories, moments that resonate a strong emotion, or cause you to reminisce on a special event with an important someone, that make a recipe cookbook worthy.  In our family many meal conversations revolve around where we lived when we first had a meal, who shared the meal with us, or at what holiday or event we first experienced a particular food. 

Meat Pie is a French recipe that has was brought to America with the Francios family in the late 1800’s.  I am the 4th generation to carry on the tradition of making this recipe at Christmas in America.  Some things have changed due to “food technology;” we no longer say lard, or go to the butcher to grind up a chuck roast. Instead we use Crisco, and the cut of meat is determined by percentage of fat (80% for more fat or 93% is equivalent to ground chuck).

 Anyone who makes pies from scratch will agree the crust makes the pie.  In this recipe the crust recipe was never included.  The one I include is the best recipe I have ever encountered and was a gift from my dear friend Sue Klementz.  

As a child my Christmas began with Midnight Mass, followed with opening our presents.  While presents were being opened; Meat Pie was slowly baking in the kitchen.  The warm scent of cloves would slowly permeate the living room and suddenly someone would comment “I can smell the Meat Pie.”  As an adult my family opens presents on Christmas morning after reading the book of Luke.  Yet, the meat pie still bakes while we open presents, and when the smell of cloves reaches my olfactory senses I immediately think of my Grandmother Emma Francois and this family tradition. 

                                                                                                                               - Judy Klaus

The recipe can be found in Wolftree Magazine's ebook, "Five Pies and a Sugar Cookie," which can be purchased here. Also, please keep an eye out for more updates about a holiday series Anne, Molli, the Wolftree team, and myself collaborated on! The series will be published on Wolftree's website very soon and I am jazzed to share it with you! 

-AK