A Belated Mexico

By the end of winter, everyone I know around these parts is itching for sunshine and warmth.  On the day of our departure, this crazy Minnesota winter weather dipped to -11 degrees.  I was secretly happy to be hightailing it out of here.  Little did I know that my return would not mean the end of winter-it actually did get worse.  But in the meantime I gloated from Mexico.  Merida and Tulum was a nice change of pace.  As the temps spiked 100+ we....

Took in some Sol...literally.

Admired the cathedral in Merida.

 Enjoyed the Zocalo...

a lot.

 Explored the spice market.

Sampled the local cuisine.

 Took an adventure. 

Into a refreshing cenote.

 Explored the ruins of Uxmal.

 Relived pirate history in historic Campeche.

And wrapped it all up with 3 relaxing days on the beach.

The North Shore

Despite having lived in Minneapolis for almost six years, I have never been further north then Duluth and certainly never in the winter.  What we found was breathtakingly beautiful and almost surreal. 

Duluth

Last month, my mom and I took a trip up to Duluth and Grand Marais on the North Shore.  We stayed at Fitger's Inn on the lake.  Sampled craft brews at Canal Park Brewery and Fitger's.  My favorite is the Apricot Wheat.  Checked out the Duluth Lift Bridge.  Antiqued through Canal Park.  Hiked just about every state park you could find between Duluth and Grand Marais.  And spoiled ourselves at The Crooked Spoon Cafe and New Scenic Cafe at the end of each day.  We were graced with sunny weather and decided that everyone really does look better in sunglasses. 

The Perfect Macaroon

After 18 yolks devoted to Emily's Birthday Surprise.  I needed something to deal with the whites and it wasn't going to be in the form of an egg bake.  My friend Yvonne is famous, at the office, for her amazing coconut macaroons.  Once I found out that that the recipe involved 1/2 cup of egg whites, I was sold.  She graciously her recipe along with some helpful tips and tricks.  Now every time I make ice cream, macaroons won't be too far behind.

Yvonne's Macaroons

Preheat oven to 325

Ingredients

1 package sweetened coconut 14oz

2 c. powder sugar

1 tube almond paste (refrigerated)

1/2 c. egg whites

1 tsp vanilla extract

1 package chocolate chips

In a large bowl combine coconut and sugar.  Grate the entire tube of almond paste into the bowl stirring often so the paste doesn't stick back together.  (refrigerating the paste will simply make it easier to grate)

In a small bowl, hand whisk the egg whites and vanilla until frothy.  Pour this into the big bowl and mix until well combined.  Scoop macaroons onto a parchment lined baking sheet.  I used an ice cream scoop, but I have also used a melon baller for a daintier macaroon.  (*I usually use a silpat for all of my baking, however I found that this won't give the macaroon a nice flat crispy bottom as well as parchment)

Bake for 19-21 minutes.

Once cooled, melt chocolate in a double boiler and dip macaroons halfway in.  Refrigerate to harden.  Macaroons can then be kept in an airtight container at room temp for up to 3 days or 1 week in the refrigerator.  If I make them in advance I will refrigerate and then remove a couple of hours prior to serving. 

Enjoy!

Birthday Surprise

Back in February, when there was 20+ inches of ice frosting Mille Lacs, we celebrated our 5th"Crazy Winter Weekend" with our ice fishing friend Sarah.  Each group rented an ice shack for the weekend and was tasked to come up with a state theme and drink for Saturday night festivities.  Our shack chose Georgia in honor of Southern Belle Emily's birthday.  We concocted an elaborate pool party surprise, complete with Emily's favorite desert-ice cream, sweet tea vodka and a balloon drop.  Of course, it wasn't much of a surprise after I accidentally apprised Emily of the situation via E-mail. She was a good sport though and kept mum.  I kept busy the week prior creating salted caramel, vanilla and coffee ice cream sandwiches.  This recipe from Cannelle et Vanille continues to be my favorite.  Not So Humble Pie continues to have the perfect fool proof cookie as well.  The end of the night brought high sandwich sell through and we may have even surprised Emily...a little.

Birkie Fun 2013

As usual Birkie weekend was full of guaranteed fun.  We woke up Friday morning to snow that lasted all day.   Pre Birkie activities along main street were especially magical in the fluffy snow.  For the first time, we put together a giant ski team and had our 1 minute and 16 seconds of "skiing" glory up main street.  Pre giant ski we mentally prepared ourselves for public humiliation.  Eliz, spectated by the wayside with camera in tow to document.  She even went so far as to say, "If you don't fall, I will buy the first 2 pitchers of beer."  Always excellent motivation for our group.  

Main street

Our giant ski team nervously waiting for our turn.

The "LOL I'm Just Kitten" Giant Ski Team!

Emily Wise, looking extra awesome.

Kara and me!

 Post Giant Ski celebrations.  I love the photo bombing Vikings!  We didn't fall once and redeemed our two pitchers afterwards at The Moccasin Bar.

 Mer and me.  I love her in that hat. 

Down to business at the start with Eliz and Kara.

 Waiting for my wave to start!

 Fresh snow made the trails sloppy, but the trees especially gorgeous.

 Dedicated cheering and drinking fans. 

Birkie Hat 2013

As long as we are on the subject of fairisle...again.  I am so happy with my 2013 Hat. I found this amazing sparkle yarn at Steven Be and had to have it.  I envisioned a gradient of some sort and picked up a variety of purple to work with.  It was a bit tricky to knit due to the nature of my design.  The floats were a bit long and in some parts I had to knit 3 color fairisle, which is never ideal and certainly not traditional.  Sometimes it's worth it to break the rules.  F.Y.I.  Birkie Hat 2012 and 2011. 

I've been getting a lot of use out of Birkie hat 2013.  Here I am enjoying Belgian waffles dipped in a chocolate, an awesome idea hosted by the Loppet Foundation.