Thursday, June 21, 2007
In Mt. Horeb, they call Main St. Trollway because there are trolls hidden through out the town.
This is a tourist troll. We found all of the trolls besides the two in Little Norway.
This is the entrance way to the Cave of the Mounds. I bought gifts for my family and a necklace for myself.
This is Polly the Parrot. I am not making up this name. Her name is Polly the Parrot. This is a stalagmite and a stalactite that glows in the dark. The ceiling also glows in the dark.
Here is a nice picture Kay took of Chicago. We had plenty of time to take pictures because we sat in traffic for over 3 hours just to get through Chicago!
Spaghetti, boiled carrots, bread, and salad.
Saturday, June 9, 2007
2 T vegetable oil (if using the Whirly Pop)
1/2 cup popcorn kernels
1/4 cup white sugar
pinch of salt
Have all ingredients ready as well as a bowl before starting. Heat the oil in the Whirly Pop for 2 minutes. Add the sugar and kernels all at once and stir constantly. Once the popping slows, pour immediately into a bowl. Add a pinch of salt.
Kay: I LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mom (Dana): If you are using a regular pot instead of the Whirly Pop, I think you need about 1/4 cup of oil. If you want more of a caramel taster you can use part white sugar and part brown sugar.
I hate to admit it but I can probably eat a whole batch of this by myself!
Sunday, June 3, 2007
I'm sure this is probably a recipe everyone already has. I got it from my mom but I have a feeling it came straight from the Bisquick box! Still we love it and since it is strawberry season, I just had to post it.
I know some people put strawberries on sponge cakes and angel food cakes and that type of food but I can't stand the texture of the strawberry juice when it soaks into the soft cakes. This shortbread keeps it's consistency even when flooded in strawberries.
Usually we slice the strawberries and let them sit, covered in sugar in the fridge for a couple hours. This batch was so sweet, we kept eating them straight. I was actually worried there wouldn't be any left to put on the shortcake!
Instead of letting the strawberries sit, this time we just cut them up and sprinkled a little bit of sugar over the top of the strawberries and shortcake.
2 1/3 cup Bisquick
2 tbsp sugar
2 tbsp melted butter
1/2 cup milk
Mix it all together. The dough will be stiff. Press into a 8 inch pan (either round or square will work). Bake at 425 degrees for 15-20 minutes.
Kay: I love it! I thought that it would be nasty that the shortcake was in a circle but it wasn't.
Mom (Dana): I love it!
(Can someone explain to me why Kay thought the shape of the shortcake would change the taste?!! What a strange girl. Where does she get that from?!)